“When are we going to Johnny’s?” asked both of my sons simultaneously before we even put down our luggage. “Aren't you tired?” my better half asked “not really” the older one said while yawning, “and if we don’t go now it will be closed and we won’t make it” he added. “I’m a little tired, but also hungry” said the younger trying to keep his eyes open. Johnny’s Falafel was one of the first go to places when we visited Israel. In Israel, each one has his falafel shop that he swears by. Ours was Johnny’s. “I’m exhausted” my wife said taking her bag and walking toward the door. You could see each minute of the 11 hours flight in her eyes. “Do you want me to take them so you can rest?” by the time I finished my question she was already halfway down the stairs.
“Half or full?” asked Johnny, “4 full with everything” we answered in one voice.
Ingredients
1 lb chickpeas soaked overnight
2 onions chopped coarsely
7 garlic cloves
1 cup parsley
1 cup cilantro
1 hot green pepper
1 tsp cumin
1 tsp baking powder
1 tsp salt
1 tsp black pepper
Place all ingredients in a food processor bowl with metal blade. Use pulse to grind until combined. Place in a bowl, add spices and mix well. Cover with plastic wrap and chill for at least one hour.
Heat oil for deep fry to high heat. Make small balls, ping pong size and fry to golden, 2-3 minutes. Serve hot with tahini dip.
