From: The Noshery1 cup dried chickpeas
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 Tbs. fresh parsley, finely chopped
2 Tbs. fresh cilantro, finely chopped
1 tsp. salt
1/2-1 tsp. dried hot red pepper, chopped
4 cloves garlic
1 tsp. cumin
1 tsp. baking powder
4-6 Tbs. flour
vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
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.(I used canned because I'm too lazy for that, or more like, I don't remember)
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. 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.
Form the chickpea mixture into balls about the size of walnuts.
Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion and green pepper. Drizzle with tahini thinned with water.