INGREDIENTS

FOR THE CHICKPEAS

PULLING IT ALL TOGETHER

• 55 grams of mixed herbs (cilantro, mint, Italian parsley), leaves only
• 55 grams of scallions, whites and tender parts only
• 2 oz garlic cloves
• 2 teaspoons ground cumin
• 1 Tablespoon Ace Kickstart®
• 1 Tablespoon Casa M Spice Co® Pecking Order®

SERVE WITH

• tahini sauce (not the same as what you buy at the store)
• hummus
• tzatziki sauce
• pita

LET’S GET COOKING:

1. Drain the chickpeas and rinse them, then drain them well again.
2. Preheat your fryer to 375F.
3. Put them into the hopper of a food processor and all the items from the “pulling it all together” section. Process until it forms a paste that will hold together when squeezed. Nothing further.
4. We like to put it into a plastic freezer bag and cut a little hole in the corner and squeeze it out like a pastry piper into 24 falafel balls. Form them and squeeze them as needed with your hands.
5. You may roll them in sesame seeds if you’d like. We typically don’t since we serve with tahini and hummus.
6. Fry them for 3 minutes or until they register shy of 200F internal temp since 195F is the ideal steaming temp for veggies.
7. Drain them and serve in or with pita bread along with hummus, tzatziki sauce, and more tahini sauce.