Canadian Living Falafels With Tahini Sauce |
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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I have not tried this, but, even though it requires deep frying, it just sounded too delicious to pass up. Since I wanted to keep the recipe handy, I thought I would share by posting it here for all to see - and hopefully try. /food/ Ingredients:
1/4 cup bulgur |
2 cups hot tap water |
1 (19 ounce) can chickpeas, drained and rinsed |
2 garlic cloves, minced |
2 green onions, minced |
2 tablespoons dry breadcrumbs |
2 tablespoons chopped fresh flat leaf parsley |
1 egg |
1 tablespoon fresh lemon juice |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon tabasco sauce |
vegetable oil (for deep-frying) |
1/2 cup tahini |
1/4 cup water (approximately) |
1/4 cup fresh lemon juice |
1 garlic clove, finely minced |
2 tablespoons chopped fresh flat leaf parsley |
1/4 teaspoon salt |
6 pita breads |
3 cups shredded lettuce |
3 tomatoes, chopped |
Directions:
1. First, make Tahini Sauce.
2. Place tahini in mixing bowl and add lemon juice.
3. Slowly stir in the water; you are aiming for a very smooth mixture- it will appear stiff at first but will thin out; add more water if necessary.
4. Stir in garlic, parsley and salt.
5. Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafels.
6. Next, make falafels.
7. Soak bulgur in hot water for 20 minutes.
8. Drain in a sieve, pressing out all excess moisture; place bulgur in a food processor, along with chickpeas.
9. Pulse until chickpeas are finely mashed but not pureed.
10. Place mixture in a bowl and stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and Tabasco sauce.
11. In your preferred deep-frying vessel (a deep-fryer or deep pot or wok), heat oil to 350°F.
12. Shape mixture into 1-inch balls.
13. A few at a time, deepfry until browned on all sides and cooked through, about 4 minutes.
14. Remove to paper towel-lined racks to drain.
15. Divide equally among pita breads; drizzle generously with Tahini Sauce and add 1/2 cup shredded lettuce and 1/2 a chopped tomato to each serving.
16. Serve immediately.
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