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