1 lb. chick peas, soaked overnight (dried peas)
3 cloves garlic, crushed
1/2 tsp. baking powder
2 tsp. ground coriander
1 bunch fresh parsley, minced
1 med. onion
4 scallions, minced
2 tbsp. fresh chopped cilantro or 1 tsp. dried
2 tsp. ground cumin

Drain the chick peas. If you have the time, rub chick peas with a towel to remove the outer skins. If not, just throw in food processor and blend into a smooth paste, adding the remaining ingredients after 10 seconds. Let rest for 1/2 hour. With wet hands, shape a spoonful of mixture into a round patty, 1 1/2-inches in diameter. Heat the oil and deep fry falafel until golden brown. Drain on paper towels. I have had success with less oil, using approximately 1/2-inch in the pan. Serve as an appetizer or main course with yogurt, sour cream or tahini sauce over all. Stuff into pita bread.

TAHINI SAUCE:

2/3 c. tahini (sesame paste)
3-4 tbsp. water
Juice of 2 lemons
Salt, freshly ground pepper
2 cloves garlic, crushed
1 tbsp. fresh chopped parsley

Mix the tahini to a smooth paste with the water, then blend in the lemon juice and other ingredients.