Thursday, January 24, 2013

Falafel in Pita with Tahini

I made a big pot of chick peas this week and decided to use my leftovers for falafel.
I started by using Tammy's Pita Bread Recipe.
Those are so soft and delicious!

Simple Tahini:
1 cup sesame seeds
1/4 cup of olive oil
Toast seeds at 350 for 10 minutes, tossing every couple of minutes.
You don't want them to brown.
Cool for 10 to 15 minutes.
Whirl seeds and oil in small processor until pasty.

3 cups chick peas, cooked and drained
1 medium onion
1 t minced garlic
2 t dried parsley
1 1/4 t coriander
2 t cumin
1/2 cup plain flour*
salt and pepper to taste
Place all ingredients in food processor and blend until smooth.
Form into small patties (or balls) and fry in hot oil until crisp and golden.
*You may need a little more flour if your chick peas don't drain well, but it should be just enough to make them hold together.

Spread tahini in pita. Layer lettuce, tomatoes, onions and falafel.
*Served here with Greek yogurt for dipping.

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