Falafel With Tahini Sauce

Recipe Ingredients

1 1/2 cups	355ml	Cooked and drained chickpeas
1/2 cup	31g / 1.1oz	Finely-chopped yellow onions
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Lemon juice - or water
2 teaspoons	10ml	Chopped garlic
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Turmeric
1/4 teaspoon	1.3ml	Cayenne
1/2 teaspoon	2.5ml	Baking powder
6 tablespoons	90ml	All-purpose flour
4 cups	948ml	Vegetable oil - for frying
		Warm pita bread - split in half
		Lengthwise
		Tahini Sauce
1/3 cup	78ml	Tahini paste
		= (sesame seed paste)
1/2 cup	118ml	Water - or more as needed
1 tablespoon	15ml	Fresh lemon juice - (to 2)
1 1/2 teaspoons	7.5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1		Cayenne
		Sliced tomatoes - for serving
		Shredded lettuce - for serving

Recipe Instructions

Combine the chickpeas, onions, parsley, lemon juice, garlic, coriander, cumin, salt, turmeric, and cayenne in the bowl of a food processor. Process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed. Transfer to a bowl and add the baking powder and flour. Adjust the seasoning, to taste. Refrigerate until firm, about 20 minutes.

Heat the oil to 360 degrees in a deep pot over medium-high heat.

With damp hands, shape the chickpea batter into balls about 1 1/2 tablespoons each and then flatten into patties. Fry in batches until golden brown, about 3 minutes. Drain on paper towels.

Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately.

For the Tahini Sauce: In a blender, combine all the ingredients. Process on high speed to make a creamy sauce. Adjust seasoning, to taste, and serve with the falafel, as a dip or sauce for the sandwiches. (Makes about 3/4 cup)

This recipe yields about 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F04) - from the TV FOOD NETWORK

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