Falafel

Categories: Jewish|Middle Eastern|Vegetarian|Kosher|Legumes|Chickpeas|Blender foods
Nb persons: 4

Falafel:
2 cups	canned chickpeas, cooked,
or:
1 cup	dried chickpeas
1 slice	bread
1 tbsp	flour
2	cloves garlic, finely minced
1	egg, lightly beaten
2 tbsp	fresh parsley, chopped
3/4 tsp	salt
1/4 tsp	ground cumin
1/4 tsp	basil
1/4 tsp	marjoram
1/4 tsp	cayenne pepper
	pepper, to taste
1 tbsp	tahini
	flour for coating
5 tbsp	vegetable oil
Serve with:
	pita
	tomatoes
	lettuces
	olives
	tahini

If you prepare from dried chickpeas, you need to let them soak in water overnight and then cook them covered in salted water during 2 hours, or until they are tender.
Put all the falafel ingredients except the flour for coating and the oil through a blender. Form into 1-in balls, coat with the flour, and sauté in the oil until they take color.
Serve in pita breads with the cut vegetables and some tahini.

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