Falafel Golden Domes With Tahini Sauce

Servings: 4
Ingredients:

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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