Purée ¼ cup parsley, tahini, juice, 2 tsp. salt, half the garlic, pepper, and ½ cup cold water in a small food processor.

Set sauce aside.

Purée remaining parsley, salt, and garlic, chickpeas, cilantro, coriander, cumin, baking soda, cayenne, allspice, jalapeños, scallions, and onions until smooth.

Transfer to a bowl; freeze for 20 minutes to firm.

Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 300°F.

Using 2 spoons, shape chickpea mixture into twelve 4″ oval balls.

Drop into oil carefully so as not to cause splattering.

Fry until golden brown, about 5 minutes.

Using a slotted spoon, transfer to paper towels to drain.

Sprinkle with za'atar.

Serve with sauce.

CHEF’S NOTE: Has that extra kick from the jalapenos. Enjoy!! Source: Rabbi Alan Ira Silver