Tasty and Hasty

1: Start by draining the chickpeas and putting them in a pot with new water to boil for 20 minutes. Drain.

2: Transfer to a clean kitchen towel and dry as much as possible.

3: In the bowl of a food processor, combine chickpeas, cilantro, garlic, onion, baking powder and spices. Leave the egg for later.

4: Process until very fine coarse crumb texture forms. It should be able to hold its shape when you mush it together.

5: Transfer to a mixing bowl and add egg. Mix until combined. Refrigerate for about 1 hour.

6: Heat enough oil to have about 1 inch in a pot at 350F. Shape falafel balls and slowly drop in oil. Fry only until golden then drain on paper towel.

7: For quick tahini, combine everything in a blender. Blend until creamy and smooth. If it's too thick, add water 1 tbsp at a time.