2 cups of chickpeas (chopped)
3 cloves of garlic, minced
4 green scallions, chopped
1 tablespoon of parsley, chopped
3 tablespoons of cilantro, chopped
1 teaspoon of salt
1 teaspoon of ground cumin
1/2 teaspoon of coriander powder
3-4 tablespoons of warm water
1 and 1/2 teaspoons of active dry yeast
Oil for frying
Sauce
1/2 cup of natural yogurt
3 tablespoons of tahini sauce (available at Middle Eastern stores)
1 clove of garlic, minced
2 tablespoons of lemon juice
1/4 cup of cold water
Salt and black pepper to taste
2 cups of chickpeas (chopped)
3 cloves of garlic, minced
4 green scallions, chopped
1 tablespoon of parsley, chopped
3 tablespoons of cilantro, chopped
1 teaspoon of salt
1 teaspoon of ground cumin
1/2 teaspoon of coriander powder
3-4 tablespoons of warm water
1 and 1/2 teaspoons of active dry yeast
Oil for frying
Sauce
1/2 cup of natural yogurt
3 tablespoons of tahini sauce (available at Middle Eastern stores)
1 clove of garlic, minced
2 tablespoons of lemon juice
1/4 cup of cold water
Salt and black pepper to taste
Soak the chickpeas in water for 12 hours
Drain well and transfer to a blender
Add the remaining ingredients, minus the yeast and water
Dissolve the yeast in water and add it to the blender
Blend until you get a firm and homogeneous dough
With lightly oiled hands, shape the dough into patties and fry them in hot oil until they're golden brown and crispy
Drain on paper towels and reserve
Sauce: Mix all sauce ingredients well and serve the falafel with the sauce and a salad of diced cucumber, tomato, and onion.
