Ingredients:
1/4 cup bulgur
2 cups hot tap water
1 (19 ounce) cans chickpeas, drained and rinsed
2 garlic cloves, minced
2 green onions, minced
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh flat leaf parsley
1 eggs
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 cloves, finely minced
2 tablespoons chopped fresh flat leaf parsley
1/4 teaspoon salt
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.
Servings: 6
Time preparation: 90 min.
Time total: 95 min.