Homemade Falafel

Soak the dried chickpeas with 1 tablespoon of baking powder for 20 hours.

Alternatively, place chickpeas in a pressure cooker, fill with water to the level of the chickpeas, and cook for 5-8 minutes on high heat and high pressure for a smoother texture.

Drain the soaked or cooked chickpeas.

Grind the whole cloves using a pestle and mortar.

Place drained chickpeas, chopped onion, garlic, coriander, parsley, dill, cinnamon, black pepper, salt, paprika, 1 leveled tablespoon of baking powder, and ground cloves into a food processor.

Pulse until the mixture is finely chopped and blended, scraping down the sides as needed. Be careful not to over-process into a smooth, doughy texture.

Mix in the sesame seeds.

Refrigerate the falafel mixture for at least one hour.

Shape the mixture into 16 patties using a falafel scoop, mocha pot funnel, or your hands. Aim for 1.5-2 cm (~½ in.) thick patties. Oil the scoop/funnel and your hands if the mixture is sticky.

Pour oil into a large frying pan to a depth of 4-5 cm (~2 in.). Heat the oil to 180°C (355°F). Check temperature with a thermometer or by dipping a wooden spoon handle; bubbles should appear.

Carefully place half of the falafel patties into the hot oil. Fry for 5-6 minutes until crispy and brown, turning occasionally.

Transfer the fried falafel to a sieve or paper towel to drain.

Fry the second batch of falafel using the same method.

Finely chop the tomatoes, green peppers, onion, and parsley.

Mix the chopped vegetables in a bowl. Season with salt and red pepper flakes.

Squeeze in the lemon juice and pour in the extra virgin olive oil. Mix well.

Halve the simits (or pita bread).

Spread hummus on the bottom half of the simit. Top with spoon salad and falafel.

Add a dollop of thick yoghurt or labneh on top of the falafel and sprinkle with sumac.

Serve immediately with additional hummus, spoon salad, pickles, and greens if desired.