Serves: 4
Total Calories: 1,466

1 pound chick peas, soaked overnight, cooked, and drained.
3 minced
1/2 teaspoon baking powder
2 teaspoons cinnamon ground
2 teaspoons cumin ground
1 bunch parsley minced
1 onion grated
4 minced
2 tablespoons cilantro fresh, chopped
3 cups vegetable oil
4 warmed
1 tomato finely chopped
2 lemons juiced

Tahini Sauce:
2/3 c tahini (sesame paste)
3 tb water (or as needed)
2 lemons, juiced
2 garlic cloves, minced
1 tb fresh parsley, minced
black pepper

In a small bowl place the tahini, water, and lemon juice. Mix the ingredients together so that a smooth sauce is formed (add more water if necessary). Add the garlic, parsley, and black pepper. Mix them in so that they are well blended. Makes 1 cup.


Falafel:
Remove the skins from the cooked chickpeas by rubbing them with a dish towel. Place the chickpeas in a food processor and puree. Add the garlic, baking powder, coriander, cumin, parsley, onions, scallions, and cilantro. Blend the ingredients together so that a smooth paste is formed. Add some water if necessary. Let the mixture rest for 30 minutes. Form the paste into patties that are 2" in diameter and 1/2" thick.

In a medium large saucepan place the vegetable oil and heat it on medium high until it is hot. Add the patties and deep-fry them for 2 to 3 minutes, or until they are golden brown. Drain them on paper towels.

In each pita bread, spoon some of the falafel, tomatoes, lemon juice, and Tahini Sauce.

Nutritional Facts:

Serves: 4
Total Calories: 1,466
Calories from Fat: 1,440

More Recipes from the Cook'n Vegetarian Cookbook:
Aloo Mattar Rasedaar (India)
Bean Curd with Chinese Parsley
Chana Masaledar
Chinese Style Bean Sauce with Tofu
Cuban Black Beans
Cuban Red Beans & Rice
Daum Aloo (India)
Eggplant Matzo Mina
Falafel Golden Domes with Tahini Sauce
Family Style Cooked Red-Bean Curd (China)
Flageolets Parisiens (France)
Futari (Africa)
German Vegetable Medley
Gueyteow Pad Ki Mow (Thailand)
Gueyteow Pak (Thailand)
Hummus Bi Tahini (Middle East)
Jhalfaraazi (India)
Kabli Chana (India)
Kashmiri Stir-Fry
Khao Pad Krapow (Thailand)
Khao Pad Pong Kari (Thailand)
Lone Dao Jiow
Lucknawi Dal (India)
Masala Dal (India)
Mexican Pie
Mjeddrah
Pebya Kha-O (Thailand)
Potatoes in a Thick Sauce (India)
Republica Dominicana Red Beans & Rice
Rice Pilaf with Peas (Greece)
Stuffed Cabbage With Rice & Pine Nuts Avgolemono (Greece)
Sweet Saffron Rice (Kesari Bhaat)
Thai Fried Noodles (Pad Thai)
Vegetable Mafe (Africa)
West Indian Rice and Peas with Tempeh