Preparation

To make the falafel loaf:

• Heat the oven to 375 degrees.

• Drain the chickpeas and transfer them to the bowl of a food processor. Add the eggs, breadcrumbs, onion, baking powder, cumin, coriander, paprika and salt, and process until mixture is doughy. Add the parsley, cilantro, garlic paste and olive oil, and process until the mixture is smooth and all the ingredients are well combined.

• Transfer to a loaf pan lined with parchment paper. Bake 35 minutes, or until a knife inserted in the loaf comes out dry. Serve at room temperature with the tarator sauce.

To make the garlic paste:

• Peel and cut the garlic cloves lengthwise; toss out the clove if it contains a green shoot, which indicates that it is old. To peel the clove easily, knock it decisively with the handle of a knife.

• Chop the garlic fine and place in the mortar with the salt. Pound away for 2 or 3 minutes until the mixture is the consistency of a paste. Use in cooking right away or store in the freezer, wrapped in plastic wrap and placed in an airtight container. You can prepare several such small packages at one time.

To make the tarator sauce:

• Place the garlic in a bowl, add the tahini, and mix well. Add the lemon juice and water gradually, stirring until the sauce is the consistency of a creamy yogurt. Add more water slowly if needed. Taste and adjust the sauce as needed.

Variation: Add ½ cup chopped parsley to the tarator and mix well prior to serving. This herby tarator can be used to dress salads.