Falafel

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups dried garbanzo beans
• 1/2 cup chopped onion
• 1/4 cup packed fresh parsley leaves
• 2 cloves garlic, chopped
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon coriander seed, crushed or ground
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground red pepper
• 2 tablespoons all-purpose flour
• vegetable oil (for frying)
• 1/4 cup tahini
• 1/4 cup cold water
• 1 tablespoon fresh lemon juice
• 1 pinch salt
• 4 pita breads
• 2 cups thinkly sliced crisp lettuce, washed and dried
• 4 slices tomatoes, thin
• hot red pepper sauce

Recipe

• 1 pick over, rinse, and soak the chickpeas overnite or until doubled in size.
• 2 drain thoroughly.
• 3 place in a food processor and finely chop.
• 4 then add onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper to the food processor and pulse until mixture is coarsely pureed.
• 5 empty into a bowl and stir in the flour.
• 6 with wet hands, form the chickpea mixture into 4 patties, each about 3 inches in diameter.
• 7 let stand for 15 minutes.
• 8 meanwhile, preheat the oven to 350 degrees.
• 9 pour into deep skillet the oil until about ½ inch covers the bottom of the skillet.
• 10 fry the chickpea patties until golden brown on both sides, about 4 minutes each side.
• 11 drain on paper towels.
• 12 stir together tahini, cold water, lemon juice and salt.
• 13 wrap the pita bread in foil.
• 14 heat in the oven until warmed, about 10 minutes.
• 15 open one edge of each pita bread and distribute among pockets the lettuce and tomatoes.
• 16 add a falafel to each pita and drizzle with tahini sauce.
• 17 add the hot pepper sauce if desired.
• 18 ***note:i like to double this recipe and fry them up as needed for meals all through the week.
• 19 they are good on their own as finger food dipped into the tahini sauce.