Falafel golden domes with tahini sauce

4 servings

Ingredients

Quantity Ingredient
1 pounds Chickpeas; soaked overnight, cooked, and drained.
3 Garlic cloves; minced
½ teaspoon Baking powder
2 teaspoons Ground cinnamon
2 teaspoons Ground cumin
1 bunch Parsley; minced
1 medium Onion; grated
4 Scallions; minced
2 tablespoons Fresh cilantro, chopped
3 cups Vegetable oil
4 Pita breads; warmed
1 Tomato; finely chopped
2 Lemons; juiced
⅔ cup Tahini (sesame paste) Water (or as needed)
2 Lemons, juiced
2 Garlic cloves; minced
1 tablespoon Fresh parsley, minced
Black pepper

Directions

TAHINI SAUCE

Remove the skins from the cooked chickpeas by rubbing them with a dish towel.

Place the chickpeas in a food processor and pur‚e them.

Add the garlic, baking powder, coriander, cumin, parsley, onions, scallions, and cilantro. Blend the ingredients together so that a smooth paste is formed. Add some water if necessary. Let the mixture rest for 30 minutes.

Form the paste into patties that are 2" in diameter and ½" thick.

In a medium large saucepan place the vegetable oil and heat it on medium high until it is hot. Add the patties and deep-fry them for 2 to 3 minutes, or until they are golden brown. Drain them on paper towels.

In each of the pita breads place some of the falafel, tomatoes, lemon juice, and Tahini Sauce.

For Tahini Sauce: In a small bowl place the tahini, water, and lemon juice. Mix the ingredients together so that a smooth sauce is formed (add more water if necessary).

Add the garlic, parsley, and black pepper. Mix them in so that they are well blended.

Makes 1 cup.

Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias

Related recipes