Falafel With Tahini Sauce

• 2 cans chickpeas 14 oz each, drained, liquid reserved
• 8 green onions trimmed and coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh parsley chopped
• 3 cloves garlic crushed
• 1 egg
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon baking powder
• 1/2 cup breadcrumbs dry white
• vegetable oil for deep frying
• 6 pita breads warmed
• mixed salad
• sauce
• lemon wedges

1. Place the drained chickpeas and 3 tbsp of the reserved liquid in a food processor; process until almost smooth. Add the onions, cilantro, parsley, garlic, egg, ground coriander, ground cumin, cayenne pepper and baking powder; process until combined. Add breadcrumbs; season with salt and freshly ground black pepper. Mix well.
2. Divide mixture into 18 pieces; roll into balls. Flatten into 1 1/2 inch rounds. Set aside for 15 mins to firm.
3. Half-fill a deep skillet with oil. Heat on medium heat (oil is ready when a cube of bread browns in 1 min). Deep-fry falafel, in batches, for 6-7 mins until well browned. Remove with a slotted spoon; drain on paper towels. Keep warm.
4. Fill pita with falafel and salad. Serve with tahini sauce and lemon wedges.

chickpeas, green onions, fresh cilantro, parsley, garlic, egg, ground coriander, ground cumin, cayenne pepper, baking powder, breadcrumbs dry white, vegetable oil, mixed salad, sauce, lemon wedges

Taken from www.yummly.com/recipe/Falafel-with-Tahini-Sauce-1400641 (may not work)