Falafel with Tahini Sauce

serves 4

 

This was so good that I forgot to take a picture of the finished product before digging in. So I gleaned this pic from another site, since it looks the most like my own falafel balls did. Before doing this tonight I was always under the impression that falafel making was kind of a chore, but truly it was as easy as can be.

1 15 oz. can garbanzo beans

1/2 onion, minced

2 cloves garlic minced

3 Tbs chopped parsley

1 tsp ground cumin

1 tsp ground coriander

2 Tbs flour (use rice flour or Pamela's mix for gluten-free version)

salt and pepper to taste

Mash garbanzo beans with a fork or in a food processor. Mix in all other ingredients until they form a thick, homogenous paste.

 

Form into balls (this recipe makes about 16 balls, 4 per person) and fry in 2 inches of oil heated to 350-375 degrees, 4-5 minutes until medium brown. Drain on paper towels. Serve with warm pita, chopped lettuce, tomatoes, cucumber and onion, and tahini sauce.

Tahini Sauce

1/2 C tahini

1/4 C lemon juice

2 Tbs olive oil

1-2 cloves garlic, minced

2-4 Tbs water

Whisk tahini, lemon juice, olive oil and garlic until combined; slowly add water until sauce is creamy and smooth.