Published October 1, 2007. Web Exclusive.
Makes 20 falafel, enough for 4 large sandwiches
The chickpeas in this recipe must be soaked overnight; you can not substitute canned beans or quick-soaked chickpeas because their texture will result in soggy falafel. A wire spider comes in handy here when cooking the falafel. Serve the falafel in lavash or pita bread with lettuce, pickled vegetables, and chopped tomatoes or cucumbers, or as an hors d’oeuvres with the tahini sauce as a dip. This recipe was published in our cookbook The Best International Recipe.