Flafels & Shawarma's

By Joan Nathan

YIELD: Yield: About 20 balls

INGREDIENTS

·         1 cup dried chickpeas (or canned, reduced sodium)

·         1/2 large onion, roughly chopped (about 1 cup)

·         2 tablespoons finely chopped fresh parsley

·         2 tablespoons finely chopped fresh cilantro

·         1 teaspoon salt

·         1/4 teaspoon dried hot red pepper

·         4 cloves of garlic

·         1 teaspoon cumin

·         1 teaspoon baking powder

·         4-6 tablespoons flour

·         Soybean or vegetable oil for frying

·         Chopped tomato for garnish

·         Diced onion for garnish

·         Diced green bell pepper for garnish

·         Tahina sauce by FOOD BABE (below)

·         Pita bread

PREPARATION

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, purple onion, green pepper, pickled beets, pepperoncini,cucumbers, and chopped lettuce or cabbage. Drizzle with Tihini Sauce.

Food Babe's Tahini Dressing

Serves: 10
Prep Time: 5 minutes 

Ingredients

• Juice of one large lemon
• 1 garlic clove minced
• ½ cup water
• ½ cup raw tahini
• 1 tsp maple syrup or honey
• 1 tbsp and 1 tsp apple cider vinegar
• 1 and ½ tsp tamari soy sauce
• 1 tsp coriander powder
• 1 tsp cumin
• 2 tbsp hempseed oil or olive oil
• ¼ tsp sea salt
• 1 tbsp raw sesame seeds

Instructions

1. Combine lemon juice, garlic and water into a blender and puree for 15 - 30 seconds
2. Add all remaining ingredients and puree again until smooth

Notes

Stays fresh in the fridge for one week. ***Please buy all organic ingredients if possible***