Falafel with tahini dressing





2 cups dried chick peas soaked in water for 12 hours (at least 8)

4-5 cloves of garlic

1/2 cup chopped fresh flatleaf parsley

1 teaspoon coriander

1/2 small yellow onion, diced

1 1/2 teaspoon cumin

1 teaspoon curry powder

1 teaspoon smoked paprika

1/4 cup Panko bread crumbs

Salt and pepper to taste

1 1/2 teaspoons baking soda

Olive oil or coconut oil for frying

Wash the chick peas and put them in a food processor with the garlic, onion, parsley, bread crumbs, and spices.  (Leave out the backing soda)  Grind till you get a rough, moist consistency (don’t over process).  You may need to add a splash of water if mixture becomes too stiff.   Turn mixture into a bowl and cover.   Let sit at least 30 minutes.

Heat oil over med-high heat.  Add baking soda to mixture and mix well with your hands that have been wet a little to keep dough from sticking to you.   Shape dough into small balls (about the size of a plum) and flatten slightly before carefully dropping them into the oil. Fry on each side a few minutes till golden brown.  Remove and set on paper towels to drain.

Tahini Dressing

1/4 cup tahini

1/4 cup water

juice from one medium lemon

1 teaspoon of dried parsley flakes

A few drops of water (only if dressing is too thick)

Salt and pepper to taste

Place tahini in a small bowl and add water a little at a time, mixing well with each addition.  Add the rest of the ingredients and mix well.

Serve falafel either stuffed in pita pockets with shredded lettuce, tomato, purple onion and the dressing OR over a bed of mixed greens with tomato wedges, lemon wedges and dressing (this is how we had it and it was FABULOUS!


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