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Falafel Recipe

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This recipe for Falafel, by , is from ZOUKA'S Middle Eastern and Beyond Cuisine Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 lb dried Goya chickpeas (soaked over night)
1 small Onion
4 clove garlic
1 small bunch parsley
2 tsp dried coriander
2 tsp salt or to taste
2 tsp cumin
1/2 tsp paprika
1 tsp baking powder
1 baking soda
1/2 cup sesame if you prefer

(( To serve the falafel you need ))
6 to 12 pita bread
3 heads tomatoes diced
1 bunch fresh chopped parsley
1 bunch fresh chopped mints.
Any kind pickles you like.cut it
sliced .

(( How to make the sauce ))
1 cup plain yogurt
1/2 cup water
1/4 cup tahini
1 tsp salt
Mix it well all together.

Drain and wash the chickpeas then add it to the food processor with every ingredient and spices that you need.
Grind it small, but not too fine or too smooth. Rest it for 10 to 15 minutes before frying. Use a frying pan with vegetable oil to deep fry the falafel. Oil must be hot. After 1 minute of cooking, lower the heat under the oil to give the falafel a chance to cook all the way through without burning. Use an ice cream scooper to make the falafel balls and do not pack or press the mixture. If you like sesame, add to the top before frying.
Take the fried falafel to a plate to serve.
Open the pita and add however many falafel ball you like desire per sandwich. Top it with tomatoes, parsley, mint, pickles and tahini sauce roll it up and serve.

Number Of Servings:
Number Of Servings:
6 to 10
Preparation Time:
Preparation Time:
1/2 hour




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