FALAFEL
1 lb.can chickpeas, rinsed, drained
3 green onions, chopped
1 T fresh parsley, or 1 tsp dried
1 egg, lightly beaten
1/2 tsp cumin
1/4 tsp coriander (opt)
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
1/8 tsp. cayenne pepper
2 - 4 T flour or bread crumbs (more if needed)
2 T olive oil
Combine all ingredients (except flour or bread crumbs) and process in blender or processor. Add flour or bread crumbs and mix until mixture forms a ball without sticking to your hands. Form into balls about the size of a quarter. Flatten slightly before frying in oil until golden brown on each side. Drain on paper towels. Serve as hors d'oeuvres or as filling for pita bread, with such additions as chopped tomato, cucumber, radish, lettuce, onion and Tahini-Lemon Sauce.
Makes about 2 dozen
Tahini-Lemon Sauce (Lars)
2/3 cup tahini
2/3 cup yogurt
1 clove garlic, crushed
1/3 cup lemon juice (about 2-3 lemons)
3 green onions, coarsely chopped
1/3 cup parsley, stems removed
dash of salt
1/8 tsp cayenne (or less, to taste)
1/8 tsp paprika
1/4 teaspoon ground cumin
Put all ingredients in a small food processor and combine until onions and parsley are finely minced. Store in the refrigerator.