| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chickpeas, soaked overnight |
|
|
cooked and drained |
| 3 |
|
Cloves garlic, minced |
| 1/2 |
t |
Baking powder |
| 2 |
t |
Cinnamon, ground |
| 2 |
t |
Cumin, ground |
| 1 |
|
Bunch parsley, minced |
| 1 |
|
Onion, grated |
| 4 |
|
Scallions, minced |
| 2 |
T |
Cilantro, chopped |
| 3 |
c |
Oil, vegetable |
| 4 |
|
Pita breads, warmed |
| 1 |
|
Tomato, finely chopped |
| 2 |
|
Lemons, juiced |
| 2/3 |
c |
Tahini, sesame paste |
| 3 |
T |
Water, or as needed |
| 2 |
|
Lemons, juiced |
| 2 |
|
Cloves garlic, minced |
| 1 |
T |
Parsley, minced |
|
|
Pepper, black |
|
|
minutes. |
INSTRUCTIONS
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 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. From 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, posted by
DonW1948@aol.com. DONW1948@AOL.COM REC.FOOD.RECIPES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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