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19 oz can chick peas, drained, liquid reserved
4 cloves sliced garlic
1 egg
1/4 cup minced parsley
3 chopped green onions
1/4 cup tahini
1/4 cup dry bread crumbs
1 tbsp. ground cumin
1 1/2 tsp dried basil
1 1/2 tsp dried marjoram
1 1/2 tsp dried thyme
1 1/2 tsp turmeric
1/4 tsp freshly ground pepper
1/8 tsp salt
1 tbsp vegetable oil
4 whole wheat pitas
Tahini Sauce
lettuce
sprouts
tomatoes
cucumbers
In food processor, combine the chick peas and the garlic, process
until smooth.
Add egg and process to mix well (until smooth -- if you need a
little of the chickpea liquid to make it smooth and battery, add
some now!)
Transfer to a medium bowl and stir in parsley, onions, tahini,
bread crumbs, cumin, basil, marjoram, thyme, turmeric, pepper, and
salt.
Shape mixture into 8 x 1/4 inch thick patties.
Heat oil in a large nonstick skillet, add patties and cook on medium
high for 5 - 7 minutes per side.
Stick into the pita, add sauce and toppings, and enjoy!
Tahini Sauce
1 cup plain yogurt
2 tbsp tahini
2 tbsp minced parsley
1 tbsp lemon juice
2 chopped green onions
1 clove minced garlic
1/2 tsp ground cumin
1/8 tsp freshly ground pepper
pinch cayenne
pinch salt
In a small bowl combine yogurt, tahini, parsley, lemon juice, green
onions, garlic, cumin, pepper, cayenne, and salt. Mix well.
Cover and refrigerate at least 30 minutes before serving, or ideally
overnight.
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Falafel