Instead of balls in pita, this falafel is flat and served on buns
- 1 cup dried chick peas (garbonzos) Do not use canned!
- 2 Tablepsoons fresh parsley
- 1 Tablespoon fresh cilantro
- 2 green onions, torn into pieces
- 1 teaspoon minced, fresh garlic
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground corriander
- 1/4 teaspoon baking powder
- 1/2 cup chopped onion
- 1/4 cup all purpose flour
- 4 Tablespoons cold water
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground black pepper
- 2 Tablespoons tahini (sesame paste)
- 4 Tablespoons plain Greek yogurt
- 2 teaspoons minced, fresh garlic
- 4 Hamburger buns or english muffins
- Sliced tomato
- Sliced Cucumber
- Avocado
- Iceburg lettuce
- Anything else that sounds good to you!
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Place the dried beans in a dish and cover with cold water. Soak for 24-36 hours. Do NOT cook.
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After the beans have soaked, drain them and put all the falafel ingredients into a food processor.
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Process until it's a creamy dough consistency.
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Heat the oil to about 350°, then carefully place large spoonfuls of the falafel mixture into the oil.
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Gently flatten it out.Cook for about 2-3 minutes on each side, or until it is a golden brown.
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Drain on paper towels or coffee filters.
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Place in a preheated oven (350°) and continue cooking for about 15 to 20 minutes.
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Mix the tahini ingredients in a bowl and toast the english muffins (or buns).
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Place some tahini sauce on the bottom muffin, then place the falafel patty on top with a little tahini sauce on top of the patty.
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Continue to add the condiments of your choice.
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Serve hot!