Falafel: Chickpea Patties

By Stina

Recipe courtesy Madelain Farah, Lebanese Cuisine, Four Walls Eight Windows, 2001

Ingredients

• 1 pound dried chickpeas
• 1 small onion, coarsely chopped
• 2 cloves garlic, crushed
• 1 tablespoon all-purpose flour
• 1 teaspoon ground coriander
• 1 teaspoon baking soda
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chile flakes, optional
• Salt and pepper, as needed
• 1/2 cup vegetable oil
• 6 to 8 pitas, tops sliced open and lightly toasted
• Shredded lettuce, as needed
• Tomato wedges, as needed
• Sliced red onion, as needed
• Sliced cucumbers, as needed
• Tahini Sauce, recipe follows

Preparation

Step 1

Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.

Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.

Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.