Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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

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