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Falafel

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Falafel
Recipe type: Entree
 
As Falafel is popular in the middle east it is also a traditional Iranian food recipe.
Ingredients
  • 1½ cup dried chickpeas
  • 2 tsp baking soda
  • 2 small onions, chopped
  • 3 cloves garlic, crushed
  • 2 tsp cumin
  • 2 tsp coriander
  • ½ cup parsley, chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • ⅛ tsp cayenne pepper, optional
  • ½ cup plain yogurt
  • 2 tbsp. tahini
  • 1 tsp. lemon juice
  • olive oil for frying
  • 3 large pita pieces, cut in half
  • 2 small tomatoes, chopped
Instructions
  1. Place chickpeas in a large bowl or baking dish with 1 tsp of the baking soda and cover with water. Refrigerate and leave to soak for 24 hours.
  2. Drain chickpeas in a colander. Rub them lightly between your hands to remove skins. Rinse well.
  3. Combine chickpeas, half the chopped onions, 2 cloves of garlic, and all of the cumin, coriander, parsley, salt, pepper, and cayenne in a food processor or blender. Process until the mixture becomes a thick, smooth paste.
  4. Transfer mixture to a large bowl and add remaining tsp of baking soda. Cover and let sit, unrefrigerated, for 30 minutes.
  5. To make tahini sauce, combine yogurt, tahini, lemon juice, and 1 clove garlic. Stir with a whisk until well blended. Cover and chill.
  6. Use your hands to form chickpea mixture into patties about 2 inches in diameter and ¾ inch thick.
  7. Pour about 2 inches of oil into a saucepan or deep frying pan. Heat over medium heat until oil bubbles slightly when you dip a corner of a falafel patty into it. Carefully use a slotted spoon to place as many patties in the pan as fit comfortably. Fry 2 minutes on each side, or until golden brown. Remove from oil and place on paper towels to drain.
  8. To serve, fill the pocket of each pita half with 2 or 3 patties, some chopped onion and tomato, and a bit of tahini sauce.

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