Ingredients
- 5 garlic (cloves)
- 4 scallions
- 4 pita breads
- 4 lemons
- 1 onion
- 1 tomato
- 700 ml vegetable oil
- 375 gr chickpeas
- 170 gr tahini
- 45 ml water
- 18 gr cilantro (fresh)
- 5 gr cinnamon (ground)
- 4 gr cumin (ground)
- 2 gr baking powder
- 2 gr parsley (fresh)
- some parsley
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 5 cm in diameter and 1 cm 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.