Falafel With Taratoor Sauce - cooking recipe

Ingredients

500 ml dried garbanzo beans (absolutely not canned)
1 medium onion, quartered
2 -3 garlic cloves
2 -3 slices stale bread
50 ml parsley
1/3 sweet red pepper
10 ml salt
3 ml black pepper
10 ml cumin
10 ml oregano
10 ml ground coriander
5 ml hot red pepper flakes
20 ml flour
10 ml baking powder
50 ml water
5 ml baking powder
125 ml water
vegetable oil (for deep frying)
Taratoor Sauce
175 ml tahini, sesame seed paste, stir tahini before measuring
1 garlic clove, crushed
1 1/2 to 2 lemon, juice of
175 ml water
5 ml salt
50 ml finely chopped parsley
Garnishes
tomatoes, slices (optional)
dill pickle slices (optional)
chopped parsley (optional)
fresh spearmint (I hate to say optional, I think this is essential!) (optional)

Preparation

Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24).
Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.
In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape).
Deep fry in oil at medium high heat until golden brown.
Serve piping hot (these can be made ahead and frozen- rewarm in the oven).
Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy.
Refrigerate until ready to use. This is also a great dip for crudites.