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Yield: 4 servings
1 lb chickpeas, soaked overnight, cooked, and drained
3 garlic cloves, minced
1/2 ts baking powder
2 ts cinnamon, ground
2 ts cumin, ground
1 bunch parsley, minced
1 onion, grated
4 scallions, minced
2 tablespoons cilantro, chopped
3 c oil, vegetable
4 pita breads, warmed
1 tomato, finely chopped
2 lemons, juiced
2/3 c tahini (sesame paste)
3 tablespoons water or as needed
2 lemons, juiced
2 garlic cloves, minced
1 tablespoon parsley, minced
black pepper
Remove the skins from the cooked chickpeas by rubbing them with a
dish towel. Place the chickpeas in a food processor and puree 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 1/2" 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.
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Falafel with Tahini Sauce