Falafel and Tahini Hummus

Ingredients

• 1 kilo chickpeas
• 1 small onion
• 4 cloves garlic
• mentioned without a quantity parsley
• to taste fresh cilantro
• 3 sprigs fresh mint
• 2 teaspoons salt
• ¼ teaspoon white pepper
• 1½ teaspoons ground cumin
• 1 teaspoon dried coriander
• a little coriander seeds
• if available green onion
• 1 teaspoon sodium bicarbonate
• 1 cup + a little before frying water
• a little lemon juice
• mentioned without a quantity oil for frying
• 400 grams frozen cooked chickpeas
• 1 cup cold water
• 200 grams tahini
• a little olive oil
• juice of 1½ lemons lemon juice
• 1 teaspoon salt
• mentioned without a quantity bread
• mentioned without a quantity chili sauce
• chopped tomato
• chopped cucumber
• mentioned without a quantity pickles
• mentioned without a quantity cabbage
• mentioned without a quantity mint
• mentioned without a quantity lemon slices
• mentioned without a quantity sumac
• mentioned without a quantity pomegranate molasses
• a pinch pinch of salt
• yogurt + tahini + lemon + garlic tarator sauce
• mentioned for serving raw white sesame seeds

Instructions

1. In a food processor or meat grinder, grind 1 kilo of chickpeas with 1 small onion, 4 cloves of garlic, parsley, fresh cilantro to taste, 3 sprigs of fresh mint, and green onion if available.
2. In the food processor, add 2 teaspoons salt, ¼ teaspoon white pepper, 1½ teaspoons ground cumin, 1 teaspoon dried coriander, and a little coriander seeds to the falafel mixture.
3. In a small bowl, mix 1 cup water with a little lemon juice, then add 1 teaspoon sodium bicarbonate to this mixture.
4. In the food processor, add the water, lemon, and bicarbonate mixture to the falafel mixture and grind, keeping it coarse.
5. In the bowl of falafel mixture, add a little water before frying until it reaches the desired consistency.
6. In a bowl or food processor, prepare musabaha, a chunky chickpea and tahini dip, using 400 grams frozen cooked chickpeas.
7. In the food processor, blend the frozen cooked chickpeas with 1 cup cold water, 200 grams tahini, a little olive oil, the juice of 1½ lemons, and 1 teaspoon salt until creamy.
8. In a frying pan or deep-frying pot, heat the frying oil to 170–180°C.
9. In the pan, shape the falafel mixture into patties and lower them into the hot oil.
10. In the pan, fry the falafel until cooked through inside and browned outside.
11. In the bread, split open a piece of bread.
12. In the opened bread, layer the musabaha, then the falafel, then the chili sauce, chopped tomato, chopped cucumber, pickles, cabbage, parsley, mint, lemon slices, sumac, pomegranate molasses, and a pinch of salt.
13. In the sandwich, add tarator sauce made of yogurt + tahini + lemon + garlic.