READY IN: 20mins


  • 1cupchickpeas (stones and other debris removed)
  • 4garlic cloves, pressed
  • 14 cupparsley, roughly chopped
  • 14 cupmint, roughly chopped
  • 14 cupcilantro, roughly chopped
  • 12 tablespoonground cumin
  • 1teaspoonbaking powder
  • 1teaspoonsea salt
  • 1teaspoonblack pepper
  • 14 teaspoonred pepper flakes
  • 2tablespoonsunbleached all-purpose flour (substitute chickpea flour)
  • 1tablespoonlemon juice
  • 1 12 cupscanola oil, for frying(or as needed)

  • Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.
  • Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not puréed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.
  • In a large skillet pour in oil and bring the temperature to 350ºF. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.
  • Transfer balls (don’t over crowd it) in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving.
  • •¾ cup tahini paste.
  • •¾ cup 2% plain yogurt.
  • •¼ cup freshly squeezed lemon juice.
  • •¼ teaspoons garlic powder.
  • •1 pinch ground Himalayan sea salt.
  • In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.
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