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Title: Falafel Golden Domes With Tahini Sauce
Yield: 4 Servings

Ingredients

      1 lb chickpeas; soaked overnight,
           -    cook
      3    garlic cloves; minced
    1/2 ts baking powder
      2 ts ground cinnamon
      2 ts ground cumin
      1 bn parsley; minced
      1 md onion; grated
      4    scallions; minced
      2 tb fresh cilantro, chopped
      3 c  vegetable oil
      4    pita breads; warmed
      1    tomato; finely chopped
      2    lemons; juiced
 
  --------------------------TAHINI SAUCE--------------------------------
    2/3 c  tahini (sesame paste) water
           -(or as; needed)
      2    lemons, juiced
      2    garlic cloves; minced
      1 tb fresh parsley, minced
      1    black pepper

Instructions

Remove the skins from the cooked chickpeas by rubbing them with a dish
towel.

Place the chickpeas in a food processor and pur,e them.

Add the garlic, baking powder, coriander, cumin, parsley, onions,
scallions, and cilantro. Blend the ingredients together so that a
smooth paste is formed. Add some water if necessary. Let the mixture
rest for
30 minutes.

Form the paste into patties that are 2" in diameter and 1/2" thick.

In a medium large saucepan place the vegetable oil and heat it on
medium high until it is hot. Add the patties and deep-fry them for 2
to 3 minutes, or until they are golden brown. Drain them on paper
towels.

In each of the pita breads place some of the falafel, tomatoes, lemon
juice, and Tahini Sauce.

For Tahini Sauce: In a small bowl place the tahini, water, and lemon
juice. Mix the ingredients together so that a smooth sauce is formed
(add more water if necessary).

Add the garlic, parsley, and black pepper. Mix them in so that they
are well blended.

Makes 1 cup.

Source: Papa Garo's - Redondo Beach, California "Southern California
Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed
for you by Karen Mintzias

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