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Ingredients

Falafel Balls:

• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 2 teaspoons coriander
• 3/4 teaspoon aleppo pepper
• 1/2 teaspoon cinnamon
• 1 cup dried chickpeas, soaked in water overnight and drained
• Big handful fresh parsley
• 1/2 small onion, chopped
• 2 garlic cloves
• 2 tablespoons cold water, plus more as needed
• Canola oil, for frying

Tahini Sauce:

• 1/4 cup tahini
• 1 clove garlic
• 2 tbsp water
• Salt to taste

Sandwich:

• Pita or chapati bread (see recipe)
• 1/2 cup chopped tomato
• 1/4 cup chopped onion
• 1/2 cup chopped cucumbers

Instructions

Falafel Balls:

• Soak the dried chickpeas in bowl for 12-24 hours
• Add the chickpeas to the food processer and pulse until crumbly and no more large pieces remain. Return to the bowl.
• Wash the bunches of parsley and trim off the stems. Add to the food processor and process until small but not mushy.
• Peel the onions. Pulse in the food processor until no large pieces remain.
• Peel and separate all the garlic and add to the food processor and pulse until small.
• Measure out all the spices and set aside so they are ready to add in as needed.
• In a large bowl, add all the finely processed ingredients and mix using your hands, until fully combined.
• Add in all the spices, baking powder and water and mix well.
• Form a ball (about 2 tb. large if using a spoon), and carefully drop the balls into the oil. Fry for about 3-4 minutes per side, until brown.

Tahini Sauce:

• Mix ingredients together in a bowl until ingredients fully blended

Spread tahini sauce on chapati bread or pita bread, add chopped tomatos, onions, and cucumbers and top with falafel balls.