Falafel Golden Domes With Tahini Sauce
Ingredients| 1 lb chickpeas, soaked overnight, cook 3 garlic cloves, minced 1/2 tsp baking powder 2 tsp ground cinnamon 2 tsp ground cumin 1 bunch parsley, minced 1 medium onion, grated 4 scallions, minced 2 tbsp fresh cilantro, chopped 3 cup vegetable oil 4 pita breads, warmed 1 tomato, finely chopped 2 lemons, juiced TAHINI SAUCE 2/3 cup tahini (sesame paste) water (or as, needed) 2 lemons, juiced 2 garlic cloves, minced 1 tbsp fresh parsley, minced 1 black pepper |
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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 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.
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
Servings:
4
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