Name: Falafel With Tahini Sauce
Yield: 4 servings
Ingredients: 2 cans (14 oz each) chickpeas, drained, liquid reserved; 8 None green onions, trimmed and coarsely chopped; 2 tbsp chopped fresh cilantro; 2 tbsp chopped fresh parsley; 3 cloves garlic, crushed; 1 None egg; 2 tsp ground coriander; 2 tsp ground cumin; 1/4-1/2 tsp cayenne pepper; 1/2 tsp baking powder; 1/2 cup dry white breadcrumbs; None None Vegetable oil for deep frying; 6 None pita breads, warmed; None None Mixed salad, tahini sauce and lemon wedges to serve

Servings: 4 persons

2 cans (14 oz each) chickpeas, drained, liquid reserved
8 None green onions, trimmed and coarsely chopped
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
3 cloves garlic, crushed
1 None egg
2 tsp ground coriander
2 tsp ground cumin
1/4-1/2 tsp cayenne pepper
1/2 tsp baking powder
1/2 cup dry white breadcrumbs
None None Vegetable oil for deep frying
6 None pita breads, warmed
None None Mixed salad, tahini sauce and lemon wedges to serve

1
Place the drained chickpeas and 3 tbsp of the reserved liquid in a food processor; process until almost smooth. Add the onions, cilantro, parsley, garlic, egg, ground coriander, ground cumin, cayenne pepper and baking powder; process until combined. Add breadcrumbs; season with salt and freshly ground black pepper. Mix well.
2
Divide mixture into 18 pieces; roll into balls. Flatten into 1 1/2 inch rounds. Set aside for 15 mins to firm.
3
Half-fill a deep skillet with oil. Heat on medium heat (oil is ready when a cube of bread browns in 1 min). Deep-fry falafel, in batches, for 6-7 mins until well browned. Remove with a slotted spoon; drain on paper towels. Keep warm.
4
Fill pita with falafel and salad. Serve with tahini sauce and lemon wedges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Falafel With Tahini Sauce

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