Falafel with Tahini Sauce

Falafel is a popular Middle Eastern dish made from ground chickpeas, fresh herbs, and spices, then fried until crispy and golden brown.

Ingredients for Falafel:

• 250g raw chickpeas (garbanzo beans)
• ½ bunch fresh parsley
• ½ bunch fresh mint
• ½ bunch fresh coriander
• 2 teaspoons garlic granules
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1 small onion
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons sesame seeds
• 1 teaspoon baking powder

For the Tahini Sauce:

• ¾ cup tahini paste
• Juice of one lemon
• Juice of one lime
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon finely chopped parsley
• Up to 1 cup cold water

For Serving:

• Tortilla or pita bread
• Hummus
• Cucumber, onion, and tomato salad with a bit of fresh mint

Preparation:

1. 
   In a large bowl, cover the raw chickpeas with twice the amount of water and leave them uncovered for at least 12 hours at room temperature. The best time to do this is in the evening, leaving them to soak overnight.
2. 
   The next day, drain and rinse the chickpeas thoroughly. Do not cook them! For perfect falafel, it is essential not to use cooked chickpeas, such as those from a can.
3. 
   In a food processor, combine the soaked chickpeas with parsley, mint, coriander, garlic granules, chili powder, ground cumin, ground coriander seeds, onion, salt, pepper, sesame seeds, and baking powder. Pulse until the mixture is well combined but still has some texture. If needed, scrape the sides of the processor to ensure everything is evenly mixed.
4. 
   Take small portions of the mixture and roll them into balls or flatten them slightly into patties. You can shape them by hand or use a falafel scoop.
5. 
   Heat oil in a deep pan or skillet to 350°F (175°C). Fry the falafel in batches, turning them occasionally until golden brown and crispy, about 3-4 minutes per side. Place the fried falafel on a paper towel to absorb excess oil.
6. 
   In a bowl, combine the tahini paste, lemon juice, lime juice, salt, pepper, and chopped parsley. Gradually add cold water, stirring until you reach a smooth, creamy consistency. Adjust the seasoning to taste.
7. 
   Serve the falafel hot with pita or tortilla bread, a dollop of hummus, and a refreshing cucumber, onion, and tomato salad with fresh mint. Drizzle with tahini sauce for extra flavor.