½ onion, chopped (about 1 cup)
2 Tbs fresh parsley, finely chopped
2 Tbs fresh cilantro, finely chopped
1 tsp kosher salt
½ tsp ground black pepper
1 tsp garlic powder
1/2-1 tsp dried hot red pepper
4 garlic cloves
1 ½ tsp ground cumin
1 tsp baking powder
4-6 Tbs whole-wheat flour (gluten-free if possible)
3 Garlic Cloves
½ Teaspoon Kosher Salt
½ Cup Tahini
1/3 Cup Fresh Lemon Juice
½ Teaspoon Lemon Zest
¼ Cup Water
¼ Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Parsley, finely chopped
1 Tablespoon Fresh Cilantro, finely chopped
¼ Teaspoon Ground Cumin
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
2. Place the drained, uncooked chickpeas and the onions into a food processor (or blender). Add the parsley, cilantro, salt, hot pepper, garlic, onion powder, garlic powder, black pepper and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands.
4.Put into a bowl and refrigerate, covered, for several hours.
5. While the falafel mixture is chilling, prepare the tahini sauce. Using a fine grater, grate garlic into a bowl. Whisk in tahini, lemon juice, water, and olive oil. Add salt, zest, cumin, parsley and cilantro. Combine until smooth. Refrigerate until serving time.
6. Take falafel mixture from refrigerator and form into small balls about the size of walnuts (approximately 2 tablespoons).
7. Heat coconut oil to 375 degrees in a deep pot (or in a pan on a stovetop) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Serve with Tahini Sauce.