Classic Crispy Falafel

I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.

• Ready In: 50 mins
• Yields: 20-25 falafels

Ingredients

• 300  g chickpeas
• 4  tablespoons bulgur
• 3  garlic cloves
• 3  tablespoons plain flour
• 1  egg
• 1  teaspoon salt
• 1  teaspoon pepper
• 3  teaspoons ground coriander
• 1  teaspoon cumin
• 1⁄4 teaspoon  ground red chili pepper
• 1  tablespoon tahini

Directions

1. Soak chickpeas in water to cover for 12 hours.
2. Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
3. Drain and blend in food processor to a smooth paste.
4. Soak bulghur in water to cover for 1 hour.
5. Crush garlic with salt.
6. Combine all ingredients except oil.
7. Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
8. The yield depends on the size of the falafels you prefer.