Falafel

Drain chickpeas, then put into the bowl of a food processor and grind, scraping sides with a rubber spatula as needed, until chickpeas are the texture of cornmeal. Mixture should just hold together when pressed between your thumb and forefinger. Transfer ground chickpeas to a large bowl. Add bulgur, onions, garlic, parsley, cilantro, salt, cumin, coriander, baking powder, pepper, cayenne, and, if you like, turmeric and cardamom seeds. Mix well, then stir in 2 tablespoon water. Cover bowl and set aside for 30 to 60 minutes.

Pour oil into a medium pot to a depth of 2-in. and heat over medium heat until it reaches 350 degrees F on a candy thermometer. Meanwhile, with wet hands, shape chickpea mixture into 24 1 1/2 inch balls. Working in batches, fry falafel until golden brown, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. To serve, stuff 3 to 4 hot falafels into a pita half and spoon some zehug yarok (green hot sauce) and some tahini over the top, if you like.

VARIATIONS:
For sesame falafel, spread about 1/2 cup sesame seeds on a dish. Flatten chickpea mixture balls, made according to recipe above, into patties, then gently press both sides into seeds. Proceed with recipe, frying for only 2 to 3 minutes. For Egyptian ta'amia, substitute dried fava beans for dried chickpeas and proceed with recipe.

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