Falafel and Tahini Falafel Dressing
- 1 19-ounce cans cooked chickpeas
- 6 gloves of garlic, finely minced
- 3/4 cup breadcrumbs or matzoh meal
- 1 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon cumin
- Few squirts of hot sauce
- 2 tablespoons fresh lemon juice
- Oil for frying
- Pita breads
- Tahini Falafel Dressing:
- 1/2 cup sesame seed paste or tahini, available in health food stores or Middle Eastern stores
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh parsley, finely minced
- 1 large clove garlic, finely minced
- 1 teaspoon, or more, salt
- 2 tablespoons olive oil
For Falafel: Blend chicken peas and garlic in a food processor to make a thick ground mixture. Fold in breadcrumbs or matzoh meal and remaining ingredients.
Form, using wet hands, into 1-1/2 inch balls. Fry in hot oil, until all the balls are fried up, and browned on all sides.
Serve by placing a few falafels in each pita, covered with shredded lettuce, minced tomatoes, and Tahini Dressing.
For Tahini Dressing: Place all ingredients in a food processor and whiz, until smooth. Add in a touch more lemon juice, or water, if it needs to be thinned out.
The fast food of Israel and fast food courts of North America all tout this healthy (albeit fried) vegetarian snack made with canned chickpeas. Find fresh pita breads to go with them.