Saturday, April 10, 2010
Falafel & Tahini Sauce in a Bun
I LOVE Greekish-Middle Easternish food. The first time I tried falafel was in a tiny, tucked-away Moroccan cafe in Granada, Spain. The owners were cooking the falafel and shwarma. They gave us a hookah (which I didn't partake in because I don't know how to smoke). They were so friendly and let us try all the food. I tried shwarma, falafel, and hummus. I was hooked.
Normally, I make the falafel from the box, which is really good. But I figured it'd be pretty easy to make my own from canned chickpeas, and I was right... except for the frying part, but I'll get to that.
To make falafel, here's what you do. Use a food processor or your fork to blend:
1 can chickpeas, rinsed and drained
1/4 c diced onion
2 Tbsp fresh chopped parsley
1-2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
drizzle of olive oil
Once you get those patties fried, you stuff them in a pita (or bun) with lettuce, tomato, onion, cucumber, and most important, tahini sauce!
juice of 1/2 - 1 lemon
2 cloves garlic, minced
pinch of salt
warm water (add until sauce is thin or at desired consistency)