Recipes/Falafel

Falafel

Ingredients

• 4 cups chick peas (2 15.5 oz cans) drained.
• 4 medium garlic cloves
• 2 teaspoons cumin
• 1 teaspoon tumeric
• 1 teaspoon salt
• 1/2 cup finely minced onion
• 1/4 cup (packed) minces parsley
• 1/4 cup water
• 1 tablespoon lemon
• 1/3 cup flour
• cayenne (to taste)
• oil for frying

Method

1. Combine all ingredients (except flour) in a food processor or bowl and make into a uniform batter.
2. Add flour and stir until thoroughly combined.
3. Heat heavy skillet and 3 tablespoons of oil. When hot enough to sizzle a bread crumb, drop tablespoons of batter into the pan. Flatten slightly like a small thick pancake. Add small amounts of additional oil as needed.
4. Place cooked falafel on a plate libed with paper towels and keep warm until served.

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Tahini sauce

Ingredients

• 3/4 cups sesame tahini
• 5 tablespoons fresh lemon juice
• 1 medium clove garlic
• 3/4 to 1 1/2 cups water (depending on desired thickness)
• 1/2 to 1 teaspoon salt (vary with amount of water)
• handful of very finely minced parsley
• pinch of cayenne (to taste)

Method

1. Process tahini, lemon juice, and garlic in a food processor
2. Slowly drizzle water in running processor. Stop when at desired thickness.
3. Transfer to bowl, season with salt, parsely, and cayenne.
4. Chill in a tightly lidded container.

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Source: The New Moosewood Cookbook