Israeli Falafel

Step 1

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

Step 2

Place the drained, uncooked chickpeas and the onions in a food processor fitted with a steel blade or blender. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Step 3

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Step 4

Form the chickpea mixture into balls about the size of a ping pong ball.

Step 5

Heat 3 inches of oil to 375 degrees in a pot and fry falafel's a few minutes on each side, or until golden brown. Drain on paper towels. (if they want to fall apart add more flour.

Step 6

Serve with pitas, chopped tomatoes, onion, green pepper. Drizzle with tahini.

Step 7

Additional condiments for an authentic Israeli experience try, eggplant, pickled turnips, harissa ( a hot sauce ) and amba a mango pickle.