| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chickpeas; soaked overnight, cooked, and drained. |
| 3 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 2 |
ts |
Ground cumin |
| 1 |
bn |
Parsley; minced |
| 1 |
md |
Onion; grated |
| 4 |
|
Scallions; minced |
| 2 |
tb |
Fresh cilantro, chopped |
| 3 |
c |
Vegetable oil |
| 4 |
|
Pita breads; warmed |
| 1 |
|
Tomato; finely chopped |
| 2 |
|
Lemons; juiced |
| 2/3 |
c |
Tahini (sesame paste) Water (or as needed) |
| 2 |
|
Lemons, juiced |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Fresh parsley, minced |
|
|
Black pepper |
INSTRUCTIONS
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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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