Falafel

2 cups Duru dry chickpeas (Never canned or boiled)

½ tsp baking soda

1 cup fresh parsley leaves

¾ cup fresh cilantro leaves

½ cup fresh dill leaves

1 small onion, cut up

6 garlic cloves, peeled

salt

1 Tbsp Botany black pepper

1 Tbsp Botany ground cumin

1 tsp cayenne

1 tsp Basak baking powder

2 Tbsp Botany sesame seeds, toasted

2 cups Flora sunflower oil for frying

Tahini Sauce

1 2 garlic cloves, minced

salt to taste

¾ cup Torku tahini

½ cup fresh lemon or lime juice

cold water to thin the sauce

Place the dried chickpeas and baking soda in a large bowl cover with cold water, soak overnight for at least 12 hours or longer to soften them. too hard). When ready, drain the chickpeas completely and pat them dry.

Process the chickpeas, fresh herbs, onion, garlic and the spices in a food processor 30 second at a time until everything is combined uniformly.

In a covered container refrigerate the mix for at least 1 hour or until ready to fry.

Before frying add the baking powder and the sesame seed to the falafel mix, stir with a spoon.

Wet your hand and form the mix into patties or balls, 1 Tbsp each.

Heat the frying oil in a deep pan on medium-high heat until small bubbles form, gently drop the falafel patties without crowding the pan. Fry for 3-5 minutes until the outside is crispy and golden brown.

Line a plate with paper towel, transfer the fried falafel on this plate to drain excess oil.

Serve hot drizzled with tahini sauce.

Tahini Sauce

Process all the ingredients except water in a food processor, add water if needed to give the sauce the desired consistency. Drizzle on the falafel patties or in a small bowl as a dipping sauce.