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Ingredients
Falafels
1 15-oz. can garbanzo
beans (chickpeas), drained
1 tablespoon lemon juice
2 tablespoons water
2 eggs, beaten
2 tablespoons minced
fresh parsley
1 teaspoon ground cumin
2 cloves garlic, finely
minced
1/4 teaspoon turmeric
1/4 teaspoon basil
1/4 teaspoon marjoram
1/8 teaspoon ground
cayenne pepper
1/2 teaspoon salt
1 cup bread crumbs
oil for frying
3 small or 2 large
tomatoes, chopped
2-3 large lettuce
leaves, thinly sliced or torn
Tahini Sauce
1 11-oz. can (or 1 1/2
cups Tahini or Tehina
1 teaspoon water (or
more as needed to thin sauce)
1 teaspoon lemon juice
Directions
Falafels
Pour garbanzo beans in a
food processor or blender. Add lemon juice and water
and puree until mixture has a coarse paste
consistency. Transfer mixture to a large mixing bowl
and add all other ingredients except oil.
Form garbanzo bean mixture
into 1 1/2-inch balls, then flatten into
1/2-inch-thick patties and place on a plate near
cooking area. In a small saucepan, heat just enough
oil to cover garbanzo bean patties (about 1 to 1 1/2
inches deep). Have a plate with a few paper towels
ready near cooking area.
With a slotted spoon or
other frying utensil, gently lower garbanzo bean patties
(a few at a time) into hot oil. Turn over after
first sides of patties have lightly browned and fry
the other sides. Remove as soon as garbanzo bean
patties are
golden brown on both sides (about 20-30 seconds).
Remove patties and place on paper towels to drain.
Cut pita bread circles
in half. Open pita bread and fill with 4-5 garbanzo
bean patties, chopped tomatoes and lettuce. Pour off with
a generous helping of Tahini sauce over all
ingredients and serve.
Tahini Sauce
In a small mixing bowl,
combine ingredients until blended. Add additional
water to thin if desired. |
