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FALAFEL GOLDEN DOMES WITH TAHINI SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-----TAHINI SAUCE-----
2/3 c Tahini (sesame paste)
3 tb -Water (or as needed)
2 Lemons, juiced
2 Garlic cloves -- minced
1 tb Fresh parsley, minced
Black pepper
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
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