Falafel

3 cups chickpeas

½ cup plus 1 tablespoon bulgur

3 medium yellow onions, roughly chopped

15 cloves garlic, peeled

3 tablespoons whole cumin seed

3 tablespoons whole coriander seed

1 tablespoon whole black peppercorns

1 tablespoon kosher salt, plus more to taste

3 tablespoons finely chopped mint

3 tablespoons finely chopped cilantro

3 tablespoons finely chopped parsley

3 tablespoons white sesame seeds

3 tablespoons baking soda

1 to 2 quarts canola oil.

1. Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches. Cover and soak overnight.

2. Drain well and grind through the small dye of a meat grinder into a large bowl. Grind the onions and garlic through the meat grinder into a bowl set under a fine-mesh strainer. Press on the onions to release the excess juice. Discard the juices, then add the onion mixture to the chickpea mixture.

3. In a small skillet over medium heat, toast the cumin and coriander until fragrant. Transfer to a spice grinder, add the peppercorns and grind into a powder. Transfer the spices to the chickpea mixture, along with the salt, mint, cilantro, parsley and sesame seeds. Stir to combine. Mix in the baking soda and let stand for 30 minutes. Season to taste with salt.

4. Heat a medium pot filled 2 inches with canola oil to 350 degrees. Using your hands, shape the chickpea mixture into 2-inch balls. Fry in batches for 3 minutes or until dark brown and cooked through. Serve with hummus, raita and pita bread. Makes 32 pieces, serves 8.