How to make it

  • First, make Tahini Sauce:
  • Place tahini in small bowl of food processor. Turn on and add lemon juice. Slowly add 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. Add garlic, parsley and salt and process until fairly smooth. Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafel.
  • Next, make falafel:
  • Soak bulgur in hot water for 20 minutes. Drain in a sieve, pressing out all excess moisture.
  • Place bulgur and chickpeas in food processor. Pulse until chickpeas are finely mashed but not pureed.
  • With processor running, add 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 350F.
  • 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.

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    " It was excellent "
    chefmeow ate it and said...
    Great post. You have my 5.
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