Falafel

This is easy falafel. It is very crunchy on the outside and soft inside. The falafel is best eaten right away (within 20 minutes). It is really not that good after that since the crust gets soft. You can eat them with the sauce or wrap them in a pita with lettuce, tomatoes, cucumbers and the sauce. Yum!


Falafel
1 cup dried chickpeas (not the canned ones)
5 scallions, coarse chop
1/2 cup parsley, packed
1/2 cup cilantro, packed
3 garlic cloves, smashed
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
10 grinds of black pepper
1/4 teaspoon cumin
Pinch cinnamon

Sauce
1/2 cup yogurt, plain and any fat
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 garlic clove, chopped fine

Soak the chickpeas in water overnight (cover them up by at least 3 inches of water). When ready to make the falafel, drain them and put them in the food processor with the rest of the ingredients. Process until smooth paste is formed.

Take a tablespoon measuring spoon and make 1 tablespoon size (exactly) balls. Fry at 375 F for 5 minutes. The balls will turn deep brown, remove on a paper towel lined plate and let cool.

To make the sauce, puree all the ingredients in a food processor (mini one works great here).