Falafel

We like to eat at Pita Paradise, while Matt likes to have shawarma, I like falafel. Falafel is surprisingly easy to make. You can serve it in a pita with lettuce, tomato & tahini. Or just have them on a plate with tahini.

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil.Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.

Tahini Sauce

(You can buy this, it is sold at Fresh & Easy)
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil.