1 cup chickpeas, a piece of dried bread (matzo or lavash) the size of an egg; 1l vegetable oil; 1 onion; 1-2 cloves garlic; chilli pepper; ½ tsp cumin; 1 tsp turmeric; 2 cardamom pods; a bunch of coriander (or parsley); salt
Falafel (فلافل ,פלאפל)
Soak the chickpeas overnight. Drain the water and pass the chickpeas through a mince grinder on the finest setting twice. Add the finely chopped onion, herbs, pepper, garlic, turmeric, breadcrumbs, ground salt and spices and mix well. Roll the mixture into balls, squash them slightly and fry them in a deep fat fryer at 200°C until golden. Spread pitta bread with tahini inside; add salad leaves, sliced onion, sliced tomato and 4-5 falafel balls. Serve immediately.