Falafel Recipes

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

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. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping - pong - ball sized 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. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.

chick peas, scallions, garlic, fresh parsley, ground minced cumin, ground coriander, salt, egg, hot sauce, baking powder, water, bread crumbs, yogurt sauce, plain yogurt, tahini paste, garlic, lemon juice, salt, parsley, yogurt

Taken from www.epicurious.com/recipes/member/views/falafel-recipes-50050223 (may not work)