Perfect Falafel with Tahini Sauce

Step 1: Soak the chickpeas overnight In a bowl covered to 3 - 4 inches of water. The next day, rinse well. Place the chickpeas and the next 9 ingredients (garlic through water) in a blender. Blend until a smooth consistency, but do not liquefy, about 1 minute. Scrape down the sides with a spatula to ensure the entire mixture is blended evenly and very finely. Pour into a serving bowl. Stir in baking soda 20 minutes before ready to fry.

Step 2: With a small sorbet scoop, spoon the mixture into wet hands and roll into a meatball-like sphere, no more than 3/4-inchs in diameter, or a slightly flattened sphere of the same size. Mix should be almost spongy and hold together well between your hands. If the mixture doesn't hold together, mix in a small amount of flour to stiffen it. The flour will take away flavor, but that better than the falafels breaking up when cooking. Roll the entire mixture into falafel balls before frying the first falafel.

Step 3: In a medium-sized heavy pot, add about 2 - 3 inches of oil. Heat to 350-degrees F. or until a small test piece of the falafel mixture bubbles when added to the oil. Consistent temperature is essential.

Step 4: Add the falafels slowly into the oil with a slotted spoon. Fry 5 - 6 minutes. After 2 - 3 minutes, move the falafels around to ensure they're not sticking the bottom of the pan. Place on cookie sheet layered with paper towels to dry.

Step 5: Place the tahini, water, garlic, salt and half the lemon juice in a food processor. Blend until it's a thick paste, about 2 - 3 minutes. If the paste is too thick, add a little more liquid, either water or lemon juice as desired for taste. If too loose, add 1 tablespoon at a time of additional tahini. It should be the consistency of loose, warm honey.

Step 6: Serve the falafel with tahini sauce and pickled turnip.

Pickled Turnip Lebanese-Style (optional but recommended as it kicks it up up)

Step 7: Wash and peel the turnips and the beet. Slice into matchsticks, about 1/4-inch to 1/2-inch wide, or roughly the size of a French fry. Add garlic to two clean and sterilized quart pickling jars. Fell each jar with turnip and beet matchsticks. The beets help add a nice reddish color to the turnip and should be sprinkled across the bottom, middle and top of each jar.

Step 8: Combine the water, vinegar and salt in a sauce pan. Bring to a boil. Quickly remove from the heat and pour hot water into each jar, leaving 1-inch of space at the top, but making sure all the turnips are covered by liquid. Close jars with sterilized caps and turn them upside down on a kitchen towel and let sit this way about 2 hours to help seal tightly. Pickled turnips should last at least 6 months in a cupboard. Refrigerate after opening.