Jerusalem - style Falafel

Ingredients:

1 medium onion Peeled

1 1/4 soaked chickpeas (garbanzos secos remojados en agua desde la noche anterior con 1 tsp de baking soda y 1 tbsp de sal)

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground cinnamon

Parsley ( about 2 tbs)

Pinch of white pepper

3/4 tsp salt

2 1/2 tbsp flour ( puede usar chickpea flour) or all purpose flour.

1 1/4 tsp baking powder

2 1/2 tbsp sesame seeds (toasted)

Tahini sauce

1 /2 cup tahini

1 lemon

salt

1 garlic

1/2 cup water

Directions:

Start with the onion , garlic, chili and herbs . Place everything in the food processor bowl and chop roughly and then add the chickpeas until everything becomes a thick paste with small , even sized bits. Do not overwork. The best way to check whether it is done enough is to scoop up a small amount and squeeze together in your palm. It should hold its shape. If it falls apart return it to the processor for another spin. Tip into the mixture the spices, salt, flour, baking powder and sesame seeds and mix until well combined.

Frying:

It is important to fry the falafel in deep oil that will cover them entirely. Use a neutral oil like sunflower or canola . You can shape the falafel mix in a few different ways: use damp hands and make little balls.

Carefully place the falafel in the oil , don't overcrowd the pan and fry until browned. 2 -3 minutes . Remove to a plate with paper towel.

To make the tahini sauce:

In the bowl of a food processor add the garlic and spin. Add the tahini, lemon juice and water until desired thickness. Add the salt and taste. Adjust the lemon juice.

Serve them hot and crunchy!!!

Adapted recipe from Honey & Co. The Cookbook