7 April, 2013
- For The Patties
- 1/2 cup chick peas
- 1/4 cup chopped onions
- 1 tbsp chopped garlic
- 2 tbsp finely chopped parsley (both leaf and stem)
- 1/2 tsp cumin seeds powder
- 1/2 tsp allspice
- 1 tbsp finely chopped mint leaves
- 1 tbsp finely chopped coriander
- salt to taste
- oil for deep-frying
- 6 pita breads
- 1/2 cup thinly sliced tomatoes
- 1 cup shredded lettuce
- tahini sauce
- any kind of pickle, sliced
For the patties
Soak the chick peas in water overnight. Wash and drain.
Blend in a mixer to a coarse paste.
Add all the remaining ingredients and mix well.
Divide the mixture into 30 equal portions and shape each portion into small balls.
Heat the oil and deep-fry the balls till they turn golden brown. Drain on absorbent paper.
To make the pitas
Cut each pita bread into two and warm the halves on a hot griddle.
Fill each pita bread half with little tahini dip, some tomato slices and shredded lettuce,the pickles and some more tahini on top.
Repeat for the remaining pita bread halves and other ingredients to make 11 more falafels. Serve immediately.