Canadian Living Falafels With Tahini Sauce

Name: Canadian Living Falafels With Tahini Sauce
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 1/4 cup bulgur; 2 cups hot tap water; 1 (19 ounce) can chickpeas, drained and rinsed; 2 garlic cloves, minced; 2 green onions, minced; 2 tablespoons dry breadcrumbs; 2 tablespoons chopped fresh flat leaf parsley; 1 egg; 1 tablespoon fresh lemon juice; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1/4 teaspoon Tabasco sauce; vegetable oil (for deep-frying); 1/2 cup tahini; 1/4 cup water (approximately); 1/4 cup fresh lemon juice; 1 garlic clove, finely minced; 2 tablespoons chopped fresh flat leaf parsley; 1/4 teaspoon salt; 6 pita breads; 3 cups shredded lettuce; 3 tomatoes, chopped

Submitted by Lennie

"I have not tried this, but, even though it requires deep frying, it just sounded too delicious to pass up. Since I wanted to keep the recipe handy, I thought I would share by posting it here for all to see -- and hopefully try. http://www.canadianliving.com/food/"

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Ready In:: 1hr 35mins
Ingredients:: 24
Serves:: 6

ingredients

Falafels
¹⁄₄ cup bulgur
2 cups hot tap water
1 (19 ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
2 green onions, minced
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh flat leaf parsley
1 egg
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
¹⁄₂ teaspoon ground coriander
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper
¹⁄₄ teaspoon Tabasco sauce
vegetable oil (for deep-frying)
Tahini Sauce
¹⁄₂ cup tahini
¹⁄₄ cup water (approximately)
¹⁄₄ cup fresh lemon juice
1 garlic clove, finely minced
2 tablespoons chopped fresh flat leaf parsley
¹⁄₄ teaspoon salt
Also needed
6 pita breads
3 cups shredded lettuce
3 tomatoes, chopped

directions

First, make Tahini Sauce.
Place tahini in mixing bowl and add lemon juice.
Slowly stir in the water; you are aiming for a very smooth mixture-- it will appear stiff at first but will thin out; add more water if necessary.
Stir in garlic, parsley and salt.
Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafels.
Next, make falafels.
Soak bulgur in hot water for 20 minutes.
Drain in a sieve, pressing out all excess moisture; place bulgur in a food processor, along with chickpeas.
Pulse until chickpeas are finely mashed but not pureed.
Place mixture in a bowl and stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and Tabasco sauce.
In your preferred deep-frying vessel (a deep-fryer or deep pot or wok), heat oil to 350°F.
Shape mixture into 1-inch balls.
A few at a time, deepfry until browned on all sides and cooked through, about 4 minutes.
Remove to paper towel-lined racks to drain.
Divide equally among pita breads; drizzle generously with Tahini Sauce and add 1/2 cup shredded lettuce and 1/2 a chopped tomato to each serving.
Serve immediately.

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Reviews

As a die-hard falafel aficionado, I tried this recipe over the weekend. I found that although the outcome was very, very tasty, it took far too long to make. I will eat falafels 3+ times per week, so I typically buy a pre-mixed falafel powder from the bulk section of a nearby Asian food store. On the other hand, the tahini was absolutely fabulous and I will never-ever-ever buy a premade tahini sauce again. You can even make more, and keep it in the fridge in a Tupperware container.

spaceace

RECIPE SUBMITTED BY

Lennie

248

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!

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