Serves 4 to 6
Preparation Time: 1 hour, 15 minutes, plus 12 to 24 hours to soak the chickpeas
Cooking Time: 2 hours, 30 minutes
1 cup (½ lb/250 g) dried chickpeas
1 onion, ﬁnely diced
3-4 large cloves garlic, crushed
1 teaspoon salt
1 teaspoon cumin
1 teaspoon Hashems Falafel Spice
½ teaspoon dried red pepper ﬂakes
¼ bunch fresh parsley leaves, minced
½ teaspoon baking powder
4-6 tablespoons all-purpose ﬂour
Oil, for frying
Sesame Tahini Sauce
1 tablespoon minced fresh parsley
1. Soak the chickpeas in cold water for 12 to 24 hours; drain. After soaking, add them to a medium pot with fresh water;
bring up to a boil, then turn the heat down slightly and cook until they’re easy to mash with your ﬁngers, about 1 to 2
hours; adding more water as necessary so that they’re always immersed; drain. Pick through the beans to remove any
skins you ﬁnd.
2. Add the chickpeas, onion, garlic, salt, cumin, and red pepper ﬂakes to a food processor and pulse until it forms a chunky
paste (do not purée it; alternatively, this can be done by hand using a large mortar and pestle). Transfer to a large
bowl and stir in the parsley. Sprinkle in the baking powder and gradually add enough ﬂour to form a dough, being
careful not to over-mix. Cover the bowl and refrigerate 1 hour.
3. Add about 3 inches (7.5 cm) of oil to a medium saucepan; heat the oil to between 350 to 375°F (175 to 190°C). As the
oil heats, shape the fritters with a falafel mold or with 2 spoons, gently scraping them against each other to form
4. Fry the falafel in batches so the pan doesn’t get overcrowded. Fry each batch until golden brown outside and fully
cooked inside, about 4 to 6 minutes, and then transfer to a paper towel-lined plate to drain any excess oil. Repeat this
process until all the batter is fried.
5. Serve immediately, with a drizzle of Sesame Tahini Sauce and a sprinkle of parsley on top, if using.
of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky
2012); reprinted with permission.