Falafel sandwiches
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mashed garbanzo beans (cooked or canned) |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Lemon juice |
| 1 | cup | Tahini |
| ¼ | cup | Oil |
| ¼ | teaspoon | Garlic powder |
| ½ | teaspoon | Salt |
| ½ | cup | Dry split green peas Water |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ½ | cup | Garbanzo bean flour |
| 6 | smalls | Pita breads |
| Sliced tomatoes | ||
| 1 | teaspoon | Salt |
| ¼ | cup | Tahini (sesame seed paste) |
| ¼ | teaspoon | Garlic powder |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Onion powder |
| 1 | teaspoon | Chopped parsley |
| ½ | teaspoon | Ground cumin |
| 2 | cups | Oil |
| Onions | ||
| Dill pickle slices | ||
Directions
HUMUS DIP
TAHINI DIP
FALAFEL
TO SERVE
Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ cup tahini, ¼ teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside.
For dip, combine ¼ cup tahini, ¼ cup oil, ¼ teaspoon garlic powder ½ teaspoon salt, 1 tablespoon lemon juice, sugar and ¼ teaspoon ginger. Blend well. Set aside.
To make falafel, soak split peas in water to cover overnight. Drain and mash. Add ½ teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, ½ cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels.
Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.
(C) 1992 The Los Angeles Times