| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chickpeas; soaked overnight, cooked; and drained |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon; ground |
| 2 |
ts |
Cumin; ground |
| 1 |
|
Bunch parsley; minced |
| 1 |
md |
Onion; grated |
| 4 |
|
Scallions; minced |
| 2 |
tb |
Cilantro; chopped |
| 3 |
c |
Oil; vegetable |
| 4 |
|
Pita breads; warmed |
| 1 |
|
Tomato; finely chopped |
| 2 |
|
Lemons; juiced |
| 2/3 |
c |
Tahini (sesame paste) |
| 3 |
tb |
Water; (or as needed) |
| 2 |
|
Lemons; juiced |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Parsley; minced |
|
|
Pepper; black |
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 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.
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,
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