Falafel With Tahini and Cilantro Sauces

Ingredients

• 2 cups cooked drained chickpeas
• 3/4 cup finely chopped onion
• 2 tablespoons parsley
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon baking powder
• 7 tablespoons flour
• 4 cups vegetable oil
• 1/3 cup tahini
• 1/2 cup water
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1 pinch cayenne
• 1/4 cup chopped cilantro
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 teaspoon red pepper flakes
• 1/2 cup peanut oil
• 1/4 cup vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch sugar
• warm pita bread
• shredded lettuce
• diced tomato

Directions

1. 1

   In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.

2. 2

   Stir in the baking powder and flour mixing well.

3. 3

   Cover and place in the fridge for 30 minutes.

4. 4

   (this is included in prep time).

5. 5

   In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.

6. 6

   Set aside.

7. 7

   In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.

8. 8

   Puree to smooth and pour into a squirt bottle if you have another one.

9. 9

   Set aside.

10. 10

    Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.

11. 11

    Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.

12. 12

    Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.

13. 13

    Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.

14. 14

    Fry 2 minutes, flip and fry for 2 minutes more.

15. 15

    You want the falafel nice and golden brown.

16. 16

    Repeat with remaining falafels.

17. 17

    Drain on a rack with paper towels or newspaper underneath.

18. 18

    Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.

19. 19

    Squirt in some tahini sauce and cilantro sauce.

20. 20

    Serve.