2 cups firm but cooked chickpeas, rinsed (DO NOT OVERCOOK)
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
1 or 2 eggs
1/2 cup of flour to help bind falafel, If your falafel is too wet it will fall apart in the oil test it first!
1 teaspoon of sesame seeds
Kosher salt and freshly ground black pepper to taste
1/5 Use two spoons to craft a 1-2 inch ball shape. Do not use your hands. You can fry or bake these, I fry on medium heat until pretty dark. Scoop out and place on papertowel on plate to drain oil
2 cups of softly cooked chickpeas
1/4 to 1/2 cup of tahini
1/4 cup of lemon juice
1 teaspoon of ground cumin
2 teaspoons of minced garlic
Water to desired consistency.
1/2 to 1 teaspoon of salt
Put all in food processor until smooth! After processed Sprinkle paprika, fresh cut parsley and 1 tablesppon of olive oil.
3.5 Cups of White Flour
.5 Cups of Wheat flour
.5 cups of buttermilk or yogurt
1.5 to 2 teaspoons salt
1 teaspoon yeast
1.25 cups of water. More if needed to incorporate all flour Cover over night to rise.
Next day using flour on hands and surface Fold and Knead dough a few times. Flour and cover for 15 minutes. Cut in half until you have about 2 inch ball.You should have about 12 to 16. Flour surface and roll dough to .25 inch or less. Turn on range to medium spray or butter skillet. Make sure skillet has a lid. You want to lay down one rolled out bread and put a lid on it for one / two minutes. Check dough it should bubble, or nearly be half risen. Flip over and re cover for remaining 2 minutes. Remove and place on a plate. Repeat till all are done.