Felafel
- 4 c. cooked chickpeas
- 4 cloves garlic, pressed
- 2 t. cumin
- 1 t. turmeric
- 1 t. salt
- ½ onion, finely minced
- ¼ c. parsley, finely minced
- ¼ c. water
- 1 T lemon juice
- ⅓ c. all-purpose flour
- dash cayenne
Combine all ingredients except flour by mashing together. Add flour and mix well.
Shape into patties and fry in a nonstick pan until lightly browned.
Serve in whole-wheat pita bread with lettuce, tomato, and optional lemon-tahini dressing or soy yogurt dressing.
Lemon-Tahini Dressing
¾ c. sesame tahini5 T lemon juice
1 clove garlic, pressed
¾ to 1 ½ c. water (depending on desired thickness)
½ to 1 t. salt
a handful of parsley, finely minced
optional: cayenne pepper to taste
Place tahini, lemon juice, and garlic in blender. Begin to process. Slowly drizzle in the water, monitoring consistency. Transfer to a small bowl or jar and season to taste with salt, parsley, and cayenne. Cover and refrigerate unused portion.
Soy Yogurt Dressing
1 c. plain soy yogurt¼ t. salt
freshly ground black pepper to taste
pinch sugar
2 cloves garlic, pressed
1 T parsley, finely minced
1 T onion, finely minced
Blend all ingredients until smooth. Let stand for 15 minutes before serving, to allow flavors to blend.
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