Falafel Spice 8oz

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 ?ngers, 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 ?nd.

2.  Add the chickpeas,
onion,
falafel spice , garlic, salt, cumin, and red pepper ?akes to a food processor and pulse
until it forms a chunky paste (do not pur�e 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 ?our 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 shaped falafels.
Click here to see our stainless steel falafel molds…

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.

Sesame Tahini Sauce Recipie

Recipe courtesy of An Edible Mosaic:  Middle Eastern Fare with Extraordinary Flair by Faith Gorsky(Tuttle
Publishing; 

Nov. 2012); reprinted with permission.