Falafel

My thanks to “The Shiksa in the Kitchen” blog for the courage to make falafel. Her blog has pictures and step by step directions, so in my tradition here are the barest minimum of steps. My ingredients vary only slightly.

This amount makes too much for two people. But we like leftovers.

1/2 lb. chickpeas, soaked for 12 hours in enough water to cover by 3 inches (yes, this requires planning ahead)
1 small onion
1/4 cup cilantro leaves
1/4 cup parsley
4 cloves garlic
1 Tbsp. flour (chickpea flour or white)
1 tsp. salt
1 tsp. cumin
1 tsp. ground corriander
1/4 tsp. cayenne pepper
black pepper
1 tsp. baking powder
1 tsp. paprika
Oil with a high smoke point for frying

Soak the chickpeas 12 hours. Drain. Place the chickpeas, cilantro and parsley in the bowl of a food processor. Pulse until blended. Add the remaining ingredients and pulse until a coarse paste forms.

Place in a bowl, cover with plastic wrap and refrigerate at least 1-2 hours.

Form into small balls about the size of a golf ball and fry in 2 inches of hot oil until golden brown.

Serve in pita bread with lettuce, sliced tomatoes, onion, cucumbers. Top with tahini sauce or tzatziki

Tahini Sauce
In a small bowl stir together 2 tbsp. tahini, 1 tbsp. lemon juice and enough water to make a thin sauce. Add salt to taste.

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