Falafel with Sesame Seeds, Served with Salad and Flatbread

Soak the chickpeas overnight covered with plenty of cold water. 

Peel the onion and garlic and coarsely chop. Add the stale bread and drained chickpeas to a food processor, and chop finely. Add the baking powder, tahini, cumin, coriander, chili powder, parsley, lemon zest, salt, and pepper. Process until combined. Let rest for 30 minutes. 

Rinse, trim and cut the romaine into strips for the salad. Rinse and halve the tomatoes. Rinse the cucumber, cut in half lengthwise, scrape out the seeds and cut into pieces. Rinse, trim and slice the radishes. Rinse the mint, shake dry and cut into strips. For the dressing, whisk together the lemon juice with the oil, sugar, 2-3 tablespoons water, salt and pepper. Mix the lettuce, tomatoes, cucumbers, radishes and mint with the dressing and season with salt and pepper.

Form the falafel mixture with wet hands into small balls. Heat the oil to fry in a large saucepan. Fry the falafel in batches, and cook until golden brown, about 4 minutes. Rotate, to ensure even cooking and color. Add the sesame seeds to a plate, and coat the falafel in them when they're done cooking.