If using dry chickpeas, pour chickpeas into a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Add baking powder and 4 tbsp. of flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for several hours.
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.
Heat 3 inches of oil to 375 F in a deep pot or wok and fry 1 ball to test, if it falls apart, add a little more flour to the mixture. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towel.
To assemble falafel sandwiches, fill half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water.
FUN FACTS: 1. Egyptians omit the cilantro and substitute fava beans for the chickpeas. 2. Tahini (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets. 3. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: Harrissa hot sauce, pickled turnips, mango amba (pickled), or sauerkraut.
Combine all ingredients in a food processor equipped with a steel knife. Process until dough forms a ball on the blades, about 18 to 20 seconds. Chilling is not necessary.
Prepare dough as directed. Divide into 2 balls. Flour dough lightly. Roll out one portion of dough on a pastry cloth or floured board into a circle about 1/16" thick.
In a food processor equipped with a steel knife attachment, process brown sugar, nuts, cinnamon and cocoa until nuts are finely chopped, about 12 to 15 seconds.
Sprinkle dough with 1/4 cup of the chocolate/nut mixture. Cut with a sharp knife into 12 triangles. Sprinkle about 2 tbsp. chocolate chips around the outer edge of the triangle, making sure there are 3 to 4 chips on each triangle.
Roll up carefully from the outside edge towards the center. Place on an ungreased foil lined cookie sheet.
Repeat with remaining dough and filling.
Bake at 375 F for 18 to 20 minutes, until lightly browned. May be sprinkled with icing sugar when cool if desired.
NOTES: This dough freezes really well. It is great to make miniature quiches. Press about 1 TBSP. dough into medium size ungreased muffin cups. Fill with any quiche filling. (It is not necessary to prebake the dough before adding the quiche filling.) Bake at 400 F about 20 minutes, until golden.
NOTES: Freezes well. Ingredients fro filling may be doubled successfully in one batch. Extra filling may be stored in a plastic bag in the freezer.
In a large bowl prepare the dough by mixing flour, salt, water, yeast, and 1/4 cup of oil.
Cover with a towel, and let sit in a room temperature for 30 minutes.
After 30 minutes have passed, clean a kitchen counter surface and then spread oil on the surface.
Rub hands with a bit of oil, so that dough does not stick to hands.
Take a piece of dough the size of a small fist, make into a ball.
Continue process until dough has been made into 25-30 balls, lining them so that they have slight space between each other. Allow balls to sit for 15 minutes.
Take one mufletta dough ball, press with hands into the shape of a thin pita. Place dough on oiled counter surface and spread until it forms into a thin crepe, ideally it should not have holes, but does not need to be shaped into perfect circles.
Once you have prepared a few crepes, take a nonstick frying pan, oiled sparingly, on low heat. Have a spatula on hand nearby.
Put your first mufletta on the pan. When the side on the pan has turned golden, place the next mufletta over the first one and flip with spatula.
Continue with each ball, spread thin and add layer, only one side will turn golden and the other side will cook through from the heat of the layers.
After stacking ten, they are ready to be shared
Serve with honey and butter, or homemade preserves.