Recipe - Falafel Golden Domes With Tahini Sauce

1 pound Chickpeas; soaked overnight,
cooked; and drained
3 Cloves garlic; minced
One half teaspoon Baking powder
2 teaspoon Cinnamon; ground
2 teaspoon Cumin; ground
1 Bunch parsley; minced
1 md Onion; grated
4 Scallions; minced
2 tablespoon Cilantro; chopped
3 cup Oil; vegetable
4 Pita breads; warmed
1 Tomato; finely chopped
2 Lemons; juiced

TAHINI SAUCE
2/3 cup Tahini (sesame paste)
3 tablespoon Water; (or as needed)
2 Lemons; juiced
2 Cloves garlic; minced
1 tablespoon Parsley; minced
Pepper; black

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 deepfry 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: 0962280739 Typed for you
by Karen Mintzias, posted by DonW1948@aol.com.

DONW1948@AOL.COM

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