Falafel
Makes: 12 patties
Categories: Ethnic, Vegetarian
| Amount | | Measure | |
Ingredient | |
| 1 | | lb | | chick peas (soaked for 24 hrs) |
| 1 | | medium | | onion |
| 1 | | medium | | potato (peeled) |
| 4 | | | | garlic cloves |
| 1 | | tsp | | ground coriander |
| 1 | | tsp | | cumin |
| 2 | | tsp | | salt |
| 1/2 | | tsp | | pepper |
| 1/2 | | tsp | | cayenne pepper |
| 1 | | tbsp | | flour |
| | | | vegetable oil for deep frying |
| 2 | | tsp | | baking soda |
Drain chick peas. Quarter onion and potato. Run all through fine holes
of the meat grinder along with the garlic two times. Add all remaining
ingredients exceptbaking soda and vegetable oil. Mix well. Run through
grinder once more. Mix again. Cover and leave to rest for two to three
hours. Heat oil for deep frying. While oil is heating add baking soda to
the chick pea mixture. With dampened hands, form mixture into balls the
size of a walnut, then flatten slightly into a patty. Deep fry, making
sure patties are cooked through and are golden brown. Remove from oil with
a slotted spoon and drain on paper towels.
Falafel Tahini Sauce
Makes: 1 cup
Categories: Ethnic, Vegetarian
| Amount | | Measure | |
Ingredient | |
| 2/3 | | cup | | Tahini (sesame paste) |
| 3 | | tbsp | | water (or as needed) |
| 2 | | | | lemons (juiced) |
| 2 | | | | garlic cloves (minced) |
| 1 | | tbsp | | parsley (minced) |
| | | | pepper (to taste) |
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.
