If you like more texture, you can leave your chickpeas a little crunchy rather than cook them through but be warned they may not hold together as well.

1 cup of dried chickpeas

3 cloves garlic

½ a small Onion

1T coriander

1T cumin

1t Harissa

1T tahini

¼ C parsley

2T sesame seeds (toasted and seasoned)

½ t baking soda

1T olive oil

Preheat oven to 400.  Cook chickpeas in heavily salted water for 1-11/2 hours until tender.  Cool.  Combine all ingredients in a food processor and puree until smooth.  For a chunkier falafel, chop all ingredients except chickpeas first and then pulse in peas.  Scoop into golf-ball sized falafel on a baking sheet greased with a little olive oil.  Cook for 10 minutes, carefully turn over and cook for 10 more minutes.  Serve on their own as an appetizer or add to a salad or wrap.

Cooking time: approx 2.5 hours