Recipes - MOMS Club, Tampa

Falafel with Tahini Sauce
From the Kitchen of Karen (courtesy Emeril Lagasse, 2002)

Falafel:
1 1/2 cups cooked and drained chickpeas
1/2 cup finely chopped yellow onions
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice, or water
2 teaspoons chopped garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 teaspoon baking powder
6 tablespoons all-purpose flour
4 cups vegetable oil, for frying
Warm pita bread, split in half lengthwise
Tahini Sauce, recipe follows
Sliced tomatoes
Shredded lettuce

Combine the chickpeas, onions, parsley, lemon juice, garlic, coriander, cumin, salt, turmeric, and cayenne in the bowl of a food processor. Process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed. Transfer to a bowl and add the baking powder and flour. Adjust the seasoning, to taste. Refrigerate until firm, about 20 minutes. Heat the oil to 360 degrees F. in a deep pot over medium-high heat. With damp hands, shape the chickpea batter into balls about 1 1/2 tablespoons each and then flatten into patties. Fry in batches until golden brown, about 3 minutes. Drain on paper towels. Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately.

Tahini Sauce:
1/3 cup tahini paste (sesame seed paste)
1/2 cup water, or more as needed
1 to 2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1/2 teaspoon salt
Pinch cayenne

In a blender, combine all the ingredients. Process on high speed to make a creamy sauce. Adjust seasoning, to taste, and serve with the falafel, as a dip or sauce for the sandwiches. Yield: about 3/4 cup