Makes 24 falafel

Falafel

8 ounces dried chickpeas, picked over and rinsed

¾ cup fresh cilantro leaves and stems

¾ cup fresh parsley leaves

½ onion, chopped fine

2 garlic cloves, minced

1 ½ teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon table salt

¼ teaspoon cayenne pepper

¼ cup all-purpose flour

2 teaspoons baking powder

2 quarts vegetable oil for frying

Tahini Sauce

⅓ cup tahini

⅓ cup plain Greek yogurt

¼ cup lemon juice (2 lemons)

¼ cup water

1. FOR THE FALAFEL Place chickpeas in large container

   and cover with water by 2 to 3 inches. Soak at room

   temperature for at least 8 hours or up to 24 hours. Drain

   well.

2. FOR THE TAHINI SAUCE Whisk tahini, yogurt, and lemon

   juice in medium bowl until smooth. Whisk in water to

   thin sauce as desired. Season with salt to taste; set aside.

   (Sauce can be refrigerated for up to 4 days. Let come to room

   temperature and stir to combine before serving.)

3. Process cilantro, parsley, onion, garlic, coriander,

   cumin, salt, and cayenne in food processor for 5 seconds.

   Scrape down sides of bowl. Continue to process until

   mixture resembles pesto, about 5 seconds longer. Add

   chickpeas and pulse 6 times. Scrape down sides of bowl.

   Continue to pulse until chickpeas are coarsely chopped

   and resemble sesame seeds, about 6 more pulses. Transfer mixture to large bowl and set aside.

4. Whisk flour and ⅓ cup water in separate bowl until

   no lumps remain. Microwave, whisking every 10 seconds,

   until mixture thickens to stiff, smooth, pudding-like

   consistency that forms mound when dropped from end of

   whisk into bowl, 40 seconds to 1 minute 20 seconds. Stir

   baking powder into flour paste.

5. Add flour paste to chickpea mixture and, using rubber

   spatula, mix until fully incorporated. Divide mixture

   into 24 pieces and gently roll into golf ball—size spheres.

   Transfer spheres to parchment paper—lined rimmed baking

   sheet once formed. (Falafel can be refrigerated for up to 2

   hours.)

6. Heat oil in large Dutch oven over medium-high

heat to 325 degrees. Add half of falafel and fry, stirring

occasionally, until deep brown, about 5 minutes. Adjust

burner, if necessary, to maintain oil temperature of 3 25

degrees. Using slotted spoon or spider skimmer, transfer

falafel to paper towel—lined baking sheet. Return oil to

325 degrees and repeat with remaining falafel. Serve

immediately with tahini sauce.