Falafels

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FalafelsFalafels


1 can (15 ounces) garbanzo beans, drained
1 clove garlic, minced
1/4 cup chopped parsley
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons tahini
1 large egg
3 tablespoons wheat germ


Sauce


1/3 cup tahini
1 cup plain yogurt or sour cream
1 large clove garlic, minced
3 tablespoons lemon or lime juice
1 tablespoon chopped parsley
1 tablespoon chopped green onion (green portions only)
pinch of cayenne
pinch of cumin
1/4 to 1/2 cup canola oil
4 large pita pockets
1 cup shredded lettuce
2 tomatoes, chopped



1. To make the falafels, in a blender, combine the beans, garlic, parsley, cumin, turmeric, cayenne, tahini, egg and wheat germ and process for 3 or 4 seconds until smooth. Transfer to a bowl, cover and chill for at least 1 hour.
2. To prepare the sauce, in a blender, combine the tahini, yogurt, garlic, lemon juice, parsley, onion, cayenne, and cumin and process on low for 4 to 6 seconds until thickened.
3. In a large skillet or deep-fat fryer, heat the oil until hot (375 degrees F. in a deep-fat fryer). Drop the falafel mixture by spoonfuls into the oil and fry for 3 or 4 minutes, turning, until browned on all sides. Drain the falafel balls on paper towels.
4. Cut the top third from the pitas and fill with the fried falfafel balls. Top with lettuce and tomatoes and spoon the sauce over the vegetables and filling and serve.

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