فلافل

Instructions

1. 1 Drain the soaked chickpeas and spread them on a kitchen towel to dry thoroughly. Excess moisture is the enemy of good falafel; wet chickpeas produce a mixture that falls apart in the oil. Pat them as dry as possible before processing.
2. 2 Process the chickpeas, onion, garlic, parsley, and cilantro in a food processor, pulsing in short bursts until finely ground but not pureed. The texture should resemble coarse wet sand with visible tiny pieces. Scrape down the sides between pulses for even processing.
3. 3 Transfer to a bowl and add cumin, coriander, cayenne, baking powder, sesame seeds, flour, salt, and pepper. Mix thoroughly and let rest in the refrigerator for one hour. This rest firms the mixture and develops the flavours for better-tasting, sturdier falafel.
4. 4 Using a falafel mold, ice cream scoop, or your hands, form the mixture into balls about four centimetres in diameter or flatten into thick discs. Palestinian falafel are typically slightly flattened rather than perfectly round. Place on a parchment-lined tray.
5. 5 Heat vegetable oil to 175C in a deep pot. Carefully lower four to five falafel at a time into the oil and fry for four to five minutes without touching them until deep brown and crispy. Turn only once if needed. A dark exterior means a vivid green interior.
6. 6 Drain on a wire rack and serve immediately in warm pita bread with tahini sauce drizzled generously, pickled turnips, pickled cucumbers, sliced tomatoes, and fresh herbs. Palestinian falafel are a point of pride and are served at every meal and celebration.