Saturday, April 10, 2010

Falafel & Tahini Sauce in a Bun

Normally, falafel goes in a wrap or in pita.  But I had these buns.

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
Form the mixture into patties and fry.  By fry, I mean, you figure it out.  Most people know how to fry a simple patty.  I couldn't fry a piece of okra if my life depended on it.  I got a big fat F in fry class.  If you know how to fry, give me a call.

Once you get those patties fried, you stuff them in a pita (or bun) with lettuce, tomato, onion, cucumber, and most important, tahini sauce!

Tahini Sauce:
1/2 tahini
juice of 1/2 - 1 lemon
2 cloves garlic, minced
pinch of salt
warm water (add until sauce is thin or at desired consistency)

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