| Ingredients: 8 Ounce(s) dried chickpeas 1/2 Cup(s) chopped onion, white 3/4 Cup(s) chopped parsley 2 Clove(s) minced garlic 1 1/2 Teaspoon(s) coriander 1 Teaspoon(s) cumin 1 Teaspoon(s) salt 1/4 Teaspoon(s) cayenne pepper 1/4 Cup(s) flour 2 Tablespoon(s) baking powder |
Directions:
Cover the chickpeas in 2 to 3 inches of water and soak 8 to 24 hours. Load everything but the chickpeas in a food processor and make a rough paste, process for about 5 seconds. Add the chickpeas pulse six times. The chickpea pieces should be about the size of oatmeal pieces. Make a flour based binder. Mix the .25 cup flour and .3 cup water in a bowl. Cook in microwave for 40 seconds, stirring every 10 seconds?! Add baking powder. Mix in the falafel. Scoop out with a #30 scoop into even balls. Set on a baking sheet. Heat oil to 325 degrees. Cook the balls about 5 minutes. Serve in pita bread with lettuce, cucumber, tomato, and tahini sauce. |
|
Tahini sauce (
Required ) :
3/10 Cup(s) tahini 3/10 Cup(s) greek yogurt 1/4 Cup(s) lemon juice |
Directions: Whisk together ingredients. Add salt to taste. Add water to thin to proper consistency. It will keep up to four days covered in the fridge. |