Falafel

Ingredients

• 1 1/4 cups dried garbanzo beans
• 1/2 cup onion, chopped
• 1/4 cup fresh parsley leaves
• 1 garlic clove, chopped
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground red pepper
• 2 tablespoons flour
• 2 tablespoons olive oil

Sauce (optional)

• 1/4 cup tahini
• 1/4 cup cold water
• 1 tablespoon fresh lemon juice

To serve

• 4 pita breads
• 2 cups lettuce, shredded
• 1 tomato, sliced thinly
• hot pepper sauce, to taste

Directions

1. 1

   Soak chickpeas in hot water until doubled in size - about 2 hours (I often let them soak overnight) Place in a food processor and chop finely.

2. 2

   Add remaining ingredients down through red pepper and process until the mixture is coarsely pureed. Remove to a bowl and and stir in flour.

3. 3

   With wet hands, form the chickpea mixture into patties. Oval patties will fit in pita halves best. I try to make 8 patties. Let stand for 15 minutes. While you're waiting, combine sauce ingredients (if making) and set aside.

4. 4

   Pour oil in large skillet and heat. Saute patties until golden on both sides. Drain on paper towels if necessary.

5. 5

   To serve: Warm pita breads in oven or microwave. Cut in half and open the pocket. Place a falafel patty in each half pita, garnishing with lettuce, tomato, and sauces as desired.

6. 6

   Warning: I tried to make these with canned garbanzos. They were not very good - the texture was mushy, and the beans lacked the nutty taste that these get from the dried beans.