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Falafel
Fried Vegetable Fritters in Pita
Deep Fry or 450°F Oven
Serves 6 |
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| Falafel is a delicious meatless sandwich which is very popular in Jewish
neighborhoods in many cities. I was introduced to falafel in college at an event sponsored by the Hillel Foundation. You may bake the
falafel to reduce the fat. They aren't quite as good, but they are healthier. |
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Falafel |
| 2 (15-ounce) cans | chick-peas (garbanzo beans), rinsed and drained |
| 1/2 cup | grated onions |
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1/2 cup | snipped fresh parsley |
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1 | egg |
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1 clove | garlic, minced |
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1 teaspoon | Kamoon |
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1/4 teaspoon | salt |
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1/4 teaspoon | ground black pepper |
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Dash | ground red pepper |
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6 | pita breads, warmed and opened |
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2 cups | shredded leaf lettuce |
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3/4 cup | Tahini Sauce (below) |
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| Oil for deep frying
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Tahini Sauce |
| 1/4 cup | Tahini |
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1/2 cup | Water, or more |
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1 | Garlic Clove, crushed |
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1 Tablespoon | Lemon Juice, freshly squeezed
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Preparation
-
In a blender or food processor, combine the chick-peas,
onions, parsley, egg, garlic, cumin, salt, black pepper
and red pepper.
- Pulse blend or process until the mixture
resembles coarse cornmeal.
- Cover and refrigerate for 30
minutes.
- Shape the mixture into 1 inch balls. Set aside.
- Mix tahini sauce ingredients.
The mixture should be the consistency of a creamy salad dressing. Add more
water, if necessary.
- Heat 2 inches of oil in a large skillet.
Add the falafel a few at a time and cook about 5 - 6 minutes or
until crispy and golden. Alternately, place on a greased baking sheet and bake in a 450°F oven for 10 minutes.
- To serve, open the pocket of each
pita. Line each pocket with some of the lettuce, then
place two or three patties in each.
Top each with 2
Tablespoons of tahini sauce.
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