Falafel & Tahini Sauce

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* Exported from MasterCook *

 

Falafel #4

 

Recipe By : ArabicNews.com

Serving Size : 1 Preparation Time :0:00

Categories : Beans-Legumes Middle Eastern

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound broad fava beans, skinless -- soaked overnight

1/2 pound dried chickpeas -- soaked overnight

3 garlic cloves -- crushed

1 large onion -- finely chopped

6 large scallions -- finely chopped

1/2 hot pepper, finely chopped or ground

1 tablespoon baking soda

3 tablespoons flour

1 cup finely chopped fresh parsley

1 teaspoon ground coriander

1 1/2 teaspoons ground cumin

1 tablespoon salt

1/2 teaspoon black pepper

vegetable oil -- for frying

 

Drain and rinse the beans, using cold water. Take the skins of the beans off

(if not already done). Pound or grind the beans, or put through the food

processor, minced to very fine. Add the garlic, onions and peppers; mix well.

Add the remaining ingredients. Pound or process into a paste. Cover and let

stand 1-1/2 hours. Take about 2 tablespoons of the mixture and form into

patties about 1 1/2-inches in diameter. Let the patties set another 15 minutes.

Fry them in vegetable oil until golden brown.

 

Best way to eat: Serve with fresh pita bread, tomato and cucumber topped with

tahini sauce.

 

Yields: 35 patties

 

*AUTHOR'S NOTES*

A spicy patty made from dried beans, a great vegetarian dish! Makes a great

sandwich.

 

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NOTES : This recipe is brought to you via the courtesy of the ArabicNews.com

website.

 

* Exported from MasterCook *

 

Tahini Sauce (Taratoor b' Tahini)

 

Recipe By : ArabicNews.com

Serving Size : 1 Preparation Time :0:00

Categories : Middle Eastern Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 garlic cloves

1 cup Tahini

1/2 cup lemon juice -- freshly squeezed

water -- see directions

1/2 cup finely chopped fresh parsley

salt -- to taste

freshly ground black pepper -- to taste

 

Using a mortar and pestle, crush the garlic and salt together into a paste. Mix

in the tahini and beat in the lemon juice. Slowly add water until the mixture

becomes the texture of mayonnaise. Add parsley, salt and pepper.

 

Yields: 2 cups

 

*AUTHOR'S NOTES*

Used as an accompaniment to many different dishes, often served with fish.

 

 

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NOTES : This recipe is brought to you via the courtesy of the ArabicNews.com

website.