Ok, here it is. I originally found it on allrecipes.com It converted it for me to useful measurements (I think it was originally in UK-style measurements of ounces, etc.), so you'll have to round off a bit sometimes. Also, I directly cut and paste this, so the format is a bit annoying - sorry about that!
Given that you don't actually have to *cook* the chickpeas, it's very easy.
Falafel With Taratoor Sauce
2 1/8 cups dried garbanzo beans (absolutely not canned)
1 medium onion, quartered
2-3 garlic cloves
2-3 slices stale bread
10 1/4 teaspoons parsley
1/3 sweet red pepper
2 1/16 teaspoons salt
5/8 teaspoon black pepper
2 1/16 teaspoons cumin
2 1/16 teaspoons oregano
2 1/16 teaspoons ground coriander
1 1/16 teaspoons hot red pepper flakes
4 1/16 teaspoons flour
2 1/16 teaspoons baking powder
10 1/4 teaspoons water
1 1/16 teaspoons baking powder
5/8 cup water
3/4 cup tahini , sesame seed paste, stir tahini before measuring
1 garlic clove , crushed
1 1/2-2 lemons, juice of
3/4 cup water
1 1/16 teaspoons salt
10 1/4 teaspoons finely chopped parsley
1. Place chickpeas in a large bowl, cover generously with water and
soak overnight (atleast 12 hours and up to 24).
2. Drain chickpeas.
3. Add onion, garlic, bread, parsley, and red sweet pepper.
4. Run through the fine blade of a meat grinder.
5. (You may process in food processor until mealy.) Add spices,
flour, 10 mL (2 tsp) baking powder and water.
6. Mix well.
7. In a small dish mix the remaining baking powder and water.
8. Use it to moisten the palm of your hands and form balls of the
chickpea mixture the size of walnuts, then flatten a bit
(basically a slightly flattened meatball shape).
9. Deep fry in oil at medium high heat until golden brown.
10. Serve piping hot (these can be made ahead and frozen- rewarm in
For Taratoor Sauce: (VERY VERY yummy, incidentally)
In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy.
Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend.
Add salt and parsley and stir.
Add more lemon juice if needed.
The sauce should be tangy.
Refrigerate until ready to use.
Using a 6-inch arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice - tomato, cucumber, onion. Drizzle with sauce. Roll up and eat!