Falafel with Fresh Herbs, Fixings and Tahini Dressing

Serves 6

Ingredients:

• 2 cans chickpeas, drained

• 1 large egg

• 2 teaspoons baking powder

• 1 teaspoon cumin

• 1/4 onion, grated

• 3 small cloves garlic, minced

• 1/2 cup Italian parsley, chopped fine

• 1/2 cup cilantro, chopped fine

• 1/4 cup bread crumbs

• 1 teaspoon kosher salt

• Freshly ground black pepper

• Canola Oil

• Tahini Dressing (recipe follows)

• Fixings

Instructions:

1. Place the above ingredients into the bowl of a food processor, process until the mixture is coarse and holds together when pressed. Refrigerate the mixture for 1 1/2 hours.

2. Heat a cast iron pan and add canola oil. Fill about a quarter of the pan with oil. Heat to 360 degrees F. When hot, drop falafel in batches. When golden brown, turn and continue to fry until the other side is golden brown. Transfer to a baking pan lined with paper towel. Proceed as directed below for assembling sandwiches.

Fixings

• 1 large head Boston lettuce, leaves separated, rinsed, dried and shredded

• 1 small onion, chopped into medium dice

• 2 plum tomatoes, chopped into medium dice

• Red cabbage, shredded (optional)

• Middle Eastern pickles (optional)

• 1 recipe Tahini Dressing (recipe follows)

• Pita pockets

1. To assemble: Place 2 falafel balls into a pita pocket; top with assorted fillings and tahini dressing.

Tahini Dressing

Ingredients:

• 1/2 cup tahini

• Juice of 2 lemons

• 1 clove garlic, crushed

• Kosher salt to taste

• 1/2 cup water or more

Instructions:

1. Put tahini in a food processor and add lemon juice, garlic and salt, mix until combined. The mixture will stiffen up. Gradually add water until desired consistency; it should be smooth, like salad dressing. Adjust seasonings to taste.