Remove the skins from the cooked chickpeas by rubbing them with a dish towel. Place the chickpeas in a food processor and pur?e them. Add the garlic, baking powder, coriander, cumin, parsley, onions, scallions, and cilantro. Blend the ingredients together so that a smooth paste is formed. Add some water if necessary. Let the mixture rest for 30 minutes. Form the paste into patties that are 2" in diameter and 1/2" thick. In a medium large saucepan place the vegetable oil and heat it on medium high until it is hot. Add the patties and deep-fry them for 2 to 3 minutes, or until they are golden brown. Drain them on paper towels. In each of the pita breads place some of the falafel, tomatoes, lemon juice, and Tahini Sauce. For Tahini Sauce: In a small bowl place the tahini, water, and lemon juice. Mix the ingredients together so that a smooth sauce is formed (add more water if necessary). Add the garlic, parsley, and black pepper. Mix them in so that they are well blended. Makes 1 cup. Source: Papa Garos - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1180 (97%)|
|Amt Per Serving||% DV|
|Total Fat 131.1g||175 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 77.4g|
|Polyunsanturated Fat 40.2g|
|Cholesterol 0mg||0 %|
|Sodium 96mg||3 %|
|Potassium 226.6mg||6 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 7.3g|
|Protein 7.5g||11 %|
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Calories per serving: 1220
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