Falafel

Ingredients

300 g 1 1/4 cup

dried chick peas

1/2 cup {105 g}

chopped onion

1/4 cup {15 g}

packed fresh parsley leaves

{6 g} 2

cloves garlic, chopped

3 tsp {0.0 g}

ground cumin

1 tsp {6.0 g}

salt

1/2 tsp {0.9 g}

coriander seed, crushed or ground

1/2 tsp {2.3 g}

baking soda

1/4 tsp {0.5 g}

cayenne pepper

1 TBL {0.0 g}

kasoori methi , ground

2 TBL {16 g}

all-purpose flour

0 g

vegetable oil (for frying)

1/4 cup {56 g}

tahini

1/4 cup {59 g}

cold water

1 TBL {15 g}

fresh lemon juice

1 pinch

salt

{120 g} 4

pita breads

2 cup {0.0 g}

thinkly sliced crisp lettuce, washed and dried

{728 g} 4

slices tomatoes, thin

to taste

hot red pepper sauce

Directions

Pick over, rinse, and soak the chickpeas overnite or until doubled in size.

Drain thoroughly.

Place in a food processor and finely chop.

Then add onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper to the food processor and pulse until mixture is coarsely pureed.

Empty into a bowl and stir in the flour.

With wet hands, form the chickpea mixture into 4 patties, each about 3 inches in diameter.

Let stand for 15 minutes.

Meanwhile, preheat the oven to 350 degrees.

Pour into deep skillet the oil until about 1/2 inch covers the bottom of the skillet.

Fry the chickpea patties until golden brown on both sides, about 4 minutes each side.

Drain on paper towels.

Stir together tahini, cold water, lemon juice and salt.

Wrap the pita bread in foil.

Heat in the oven until warmed, about 10 minutes.

Open one edge of each pita bread and distribute among pockets the lettuce and tomatoes.

Add a falafel to each pita and drizzle with tahini sauce.

Add the hot pepper sauce if desired.

***note:I like to double this recipe and fry them up as needed for meals all through the week.

They are good on their own as finger food dipped into the tahini sauce.

Source

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