Falafels

1. Place chickpeas in a large container and cover with water by 2-3 inches for at least 8 and up to 24 hrs. Drain well.
2. Process cilantro, parsley, onion, garlic, coriander, cumin, salt, and cayenne in a food processor for 5 seconds. Scrape down the sides of the bowl. Continue to process until the mixture resembles pesto, about 5 seconds longer. Add chickpeas and pulse 6 times. Scrape down the sides of the bowl. Continue to pulse until chickpeas are coarsely chopped and resemble sesame seeds, about 6 more pulses. Transfer the mixture to a large bowl and set aside.
3. Whisk flour and 1/3 c water in a bowl until no lumps. Microwave, whisking every 10 seconds, until the mixture thickens to a stiff, smooth, pudding-like consistency that forms a mound when dropped from the end of the whisk into a bowl, 40-80 seconds. (This took me several times to master, as the consistency goes from thin to concrete within 10 seconds! You really need to stop every 5 seconds after the first 30 seconds?). Stir baking powder into the flour paste.
4. Add the flour paste to the chickpea mixture, and using a rubber spatula, mix until fully incorporated. Divide the mixture into 24 pieces and gently roll into golf ball-size spheres, transferring them to a baking sheet. Can be refrigerated up to 2 hours.
5. Heat oil in a large dutch oven or fry pan over medium-high heat to 325 degrees if you have a thermometer. Not necessary of course. Add half of falafels and fry, turning, until golden brown, about 5 minutes. Place onto paper towels to drain and repeat with the rest of the falafels.
6. Place 3-4 falafels in a pita with tahini sauce, cucumbers, tomatoes, if desired, also lettuce, and thinly sliced onions.

Tahini-Yogurt Sauce

1. Whisk all in a bowl until smooth. Season with salt to taste. Can refrigerate up to 4 days.

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With permission from and thanks to The Complete Plant-Based Cookbook, America's Test Kitchen. Photo by ATK.

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