Falafel golden domes with tahini sauce

Yield: 4 servings

Ingredients:

1 lb Chickpeas; soaked overnight
1 md Onion; grated - cooked and drained. 4 Scallions; minced
3 Garlic cloves; minced 2 tb Fresh cilantro chopped
1/2 ts Baking powder 3 c Vegetable oil
2 ts Ground cinnamon 4 Pita breads; warmed
2 ts Ground cumin 1 Tomato; finely chopped
1 bn Parsley; minced 2 Lemons; juiced --------------------------------TAHINI SAUCE--------------------------------
2/3 c Tahini (sesame paste) 2 Garlic cloves; minced
3 tb -Water (or as needed) 1 tb Fresh parsley minced
2 Lemons

Instructions:

juiced 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