Red Pepper Falafel

• 8 ounces dried chickpeas, soaked overnight, drained
• ½ onion, coarsely chopped
• ½ small red bell pepper, coarsely chopped
• 1 garlic clove, crushed
• 3 tablespoons chickpea flour
• 1 tablespoon ground cumin
• 2½ teaspoons kosher salt
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon Hungarian sweet paprika
• 1 teaspoon baking powder

Vegetable oil (for frying; about 8 cups)

Shredded Cabbage Salad with Pomegranate and Tomatoes

Spiced Green Tahini Sauce

Warm thick pita with pockets (for serving)

A deep-fry thermometer

1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven with some slightly larger pieces of chickpeas visible), about 1 minute. Scrape into a large bowl.
2. Pulse onion, bell pepper, and garlic in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, cumin, salt, coriander, smoked paprika, Hungarian sweet paprika, and baking powder. Form into ping-pong-size balls.
3. Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels to drain and let sit 5 minutes.
4. Serve falafel with salad, tahini sauce, and pita.
5. Do Ahead: Falafel mixture can be made 5 hours ahead. Cover and store at room temperature. When ready to fry, stir to loosen mixture and form into balls.