Falafel

• FALAFEL
• FALAFEL
• 1 pound dried chick peas, soaked over-night
• 1 pound dried chick peas, soaked over-night
• 3 scallions, cleaned and sliced
• 3 scallions, cleaned and sliced
• 2 t minced garlic
• 2 t minced garlic
• 3 T minced fresh parsley
• 3 T minced fresh parsley
• 1 t ground minced cumin
• 1 t ground minced cumin
• 1 t ground coriander
• 1 t ground coriander
• 1 t salt
• 1 t salt
• 1 egg
• 1 egg
• 1 t hot sauce
• 1 t hot sauce
• 1 t baking powder
• 1 t baking powder
• 1 T warm water
• 1 T warm water
• 1/2 to 1 cup bread crumbs
• 1/2 to 1 cup bread crumbs
• YOGURT SAUCE
• YOGURT SAUCE
• 1 cup plain yogurt
• 1 cup plain yogurt
• 4 T tahini paste
• 4 T tahini paste
• 1 t very finely minced garlic
• 1 t very finely minced garlic
• 1 T fresh lemon juice
• 1 T fresh lemon juice
• Salt and pepper to taste
• Salt and pepper to taste
• 2 tablespoon chopped parsley
• 2 tablespoon chopped parsley

1. Directions
2. 1. Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth.
3. 2. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands.
4. 3. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 32 balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides.
5. 4. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.
6. Yogurt Sauce:
7. Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.

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Taken from www.epicurious.com/recipes/member/views/falafel-53047621 (may not work)