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Title: Falafel Golden Domes with Tahini Sauce
Categories: Vegetarian Sauce
Yield: 4 Servings
| 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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