Falafels by ATK

Ingredients

• 8 oz dried chickpeas
• 3/4 c fresh cilantro leaves and stems
• 3/4 c fresh parsley leaves
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 c flour
• 2 tsp baking powder
• Vegetable oil, try for organic safflower or other mild oil; I prefer not to deep fry (requires 2 qts oil) but rather to fry in about 1/2" deep oil.
• 4-6 pita breads 8"
• 1/2 c tahini
• 1/2 c water
• 1/4 c lemon juice
• 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.
• Place 3-4 falafels in a pita with tahini sauce, cucumbers, tomatoes, if desired, also lettuce, and thinly sliced onions.
• Whisk all in a bowl until smooth. Season with salt to taste. Can refrigerate up to 4 days.