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1
For the Falafel:.
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In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne.
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Pulse about 5 times.
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Add self rising flower and pulse another 5 times.
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The mix should not be too smooth but no large chunks.
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Transfer to a mixing bowl and season with salt.
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Refrigerate for 30 minutes.
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Remove chickpea mix from refrigerator.
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Add enough oil to large saute pan to fill it 1/2-inch up the sides.
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Heat oil on medium heat while you form patties.
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Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour.
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Roll into balls and press very gently into patties.
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When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side.
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Transfer to a paper towel lined plate.
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Slice the pita bread in half and open to make a pocket.
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Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
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For the yogurt tahini sauce:.
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Combine all ingredients in food processor.
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Blend on high speed to make a smooth and creamy sauce.
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For the couscous:.
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Place garlic cloves, 1 tbs.
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olive oil and 1/2 teaspoons salt in aluminum foil.
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Close tightly to make a pouch.
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Bake at 375 for 45 minutes (you can do this in a toaster oven if you want).
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When garlic is done, smash with a fork.
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It should be a paste like consistency.
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In large saute pan, heat olive oil on med/low heat.
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Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour.
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Remove from heat.
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30
Cook couscous according to box except (add 1/2 chicken bouillon cube to water).
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When couscous is done, add the caramelized onion, roasted garlic and parsley.
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Toss to combine.
