Falafels

  • 1 cup dried chickpeas
  • 1/2 cup #1 Fine bulgur wheat
  • 1 large white onion (chopped)
  • 3 cloves garlic
  • 2-3 tbsp. fresh chopped parsley
  • 2 tbsp. fresh chopped cilantro/coriander
  • 1 large egg
  • 2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1 tsp. paprika
  • 1 tsp. kirmizi biber
  • 1-1/2 tsp. sea salt
  • 1 tsp. dried oregano
  • 1/2 tsp. baking powder (optional)
  • pinch aof fresh ground black pepper
  • Few drops a few drops red tabasco
  • 2 tbsp. tahini
  • 2 tbsp. bread crumbs (or more/optional)
  • peanut oil (to deep fry)
  1. The day before, place the chickpeas in a bowl and cover them with water. Leave overnight.
  2. The next day, put the bulgur in a bowl and cover with water. Let the bulgur stand in the water for about 15 minutes, then drain very well.
  3. Place the chickpeas, onion, cloves, parsley, cilantro, egg, baking powder, tahini and spices in a blender and process until still a little grainy. Transfer the mixture into a bowl and add the bulgur as well as breadcrumbs (you should be able to create balls/if not, add breadcrumbs). Cover the bowl and let rest for about 2 hours in the fridge. Fill a pan with 3 inches of oil and heat. The oil should be about 375 degrees. Deep fry the falafels (5 at a time) until golden brown. Remove from the pan and drain on kitchen paper and serve hot.

The mixture should be blended, not pureed.