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Prep Time: 780 Minutes Cook Time: 20 Minutes |
Ready In: 800 Minutes Servings: 8 |
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This recipe came from Moishe's stall in the LA farmer's market. It is my 16 year old foster daughter's favorite dish. At my house we eat one vegetarian meal per week and this is always a favorite. we eat it often Ingredients:
1 cup dried garbanzo beans |
1/2 peeled and split dried fava beans |
1 chopped onion |
1 diced green pepper |
1/4 cup chopped parsley |
2 teaspoons garlic powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 teaspoon sea salt |
1/4 teaspoon black pepper |
canola oil (for frying) |
1/2 teaspoon baking powder |
6 pita breads, warmed |
alfalfa sprout |
tomato |
1/2 cup tahini |
1/4 cup greek yogurt |
1/4 cup water |
1 lemon, juice of |
2 garlic cloves |
1 pinch sea salt |
Directions:
1. Put the chickpeas and fava beans in separate bowls and cover with cool water.
2. Soak the beans at least 12 hours or up to one day.
3. Drain and rinse.
4. Put chickpeas into food processor and Process until well ground.
5. Scrape chickpeas unto large bowl.
6. Process the fava beans and then mix with chickpeas.
7. Add onion, pepper and seasonings and mix.
8. Refrigerate while heating the oil.
9. Add baking powder and toss to blend.
10. Roll mixture into 16 balls about the size of ping-pong balls.
11. Then press and pat each ball with your fingers.
12. Carefully slip a few into the hot oil.
13. Fry, turning as needed.
14. Drain on paper towels.
15. To serve open each pita like a book.
16. Scatter some sprouts and Tomatoes.
17. Put 4 falafels on top.
18. Top with sauce.
19. For the sauce: Blend ingredients in a food processor.
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