Serves 2 

• 1/4 cup lemon juice
• 1 cup dried Chickpeas
• 2 Tbsp finely chopped Parsley
• 1/3 cup tahini
• 1/3 cup water
• 2 cloves garlic, minced
• 4 whole Garlic cloves
• 1/4 tsp cayenne
• 1/2 Onion, roughly chopped (about 1 cup)
• ½ tsp hot Pepper Flakes
• 1 ½  teaspoon cumin
• 1 tsp baking powder
• 4-6 Tbsp Flour
• Oil for frying

Add chickpeas to a large bowl and cover with at least 2 inches of water. Let soak overnight, then drain.

Add the tahini, water, lemon juice, minced garlic, ½ tsp cumin, cayenne, and ¼ tsp salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Combine chickpeas, whole garlic, parsley, 1 tsp cumin, onion, hot pepper flakes and 1 tsp salt in a food processor. Pulse until blended but still a bit chunky.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse until combined. Transfer to a bowl, cover and refrigerate for at least 2 hours.

Form mixture into 1 inch balls.

Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart add a little flour. Gently lower 6 falafel at a time into the hot oil and fry until deep golden-brown, flipping them halfway through, 5 to 7 minutes total per batch. Remove the cooked falafel to a paper towel-lined baking sheet. Serve falafels hot with side salad and drizzle with lemon tahini sauce.