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Herby Falafel & Lemon Basil Tahini By Brooklyn Chef Edy Massif

Ingredients

• Falafel
• 1
• pound dried chickpeas (2 cups)
• 1
• teaspoon baking soda
• 4
• tablespoons vegetable oil, plus 2 quarts if frying
• 1/2
• cup chickpea flour
• 4
• cloves garlic
• 1
• bunch cilantro, stems removed (3 cups)
• 1
• bunch parsley, stems removed (3 cups)
• 1
• bunch mint, stems removed (3 cups)
• 6
• scallions, roughly chopped
• 1/4
• cup fresh lemon juice
• 1/4
• cup extra-virgin olive oil
• 1½
• tablespoons kosher salt, plus more as needed
• 1
• tablespoon ground cumin
• 2
• teaspoons Aleppo pepper
• 2
• teaspoons baking powder
• 1
• cup white sesame seeds
• 2
• tablespoons nigella seeds
• Lemon-Basil Tahini (makes 2 cups)
• 1
• cup tahini
• 3/4
• cup fresh lemon juice
• 2
• cloves garlic
• 1
• tablespoon kosher salt
• 1
• packed cup fresh basil leaves

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