Falafels

 

2 cloves garlic
½ cup fresh parsley leaves
15 oz. can garbanzo beans, drained
1 T olive oil
1 tsp. lemon juice
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. salt
dash black pepper
pinch cayenne
1 tsp. baking powder
¼ c. flour
Canola oil for frying

Yogurt-Tahini Sauce

6 oz. plain yogurt
2 T. tahini
2 tsp. lemon juice
¼ tsp. salt
Pinch of ground cumin
(Whisk in a small bowl until smooth)

Finely chop garlic and parsley in food processor. Add garbanzo beans and pulse a few times, until they are coarsely chopped.

Transfer to a bowl and add the rest of the ingredients. Stir to combine well. Form dough into about 8 balls, and flatten into patties.

Heat ½ inch canola oil in a large skillet over medium-high heat. Fry patties until dark golden brown on both sides, about 8-10 minutes.

Drain on paper towels and serve in pita with yogurt-tahini sauce, lettuce, chopped tomatoes and cucumbers.