1. First, make Tahini Sauce. 2. Place tahini in mixing bowl and add lemon juice. 3. Slowly stir in the water; you are aiming for a very smooth mixture-- it will appear stiff at first but will thin out; add more water if necessary. 4. Stir in garlic, parsley and salt. 5. Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafels. 6. Next, make falafels. 7. Soak bulgur in hot water for 20 minutes. 8. Drain in a sieve, pressing out all excess moisture; place bulgur in a food processor, along with chickpeas. 9. Pulse until chickpeas are finely mashed but not pureed. 10. Place mixture in a bowl and stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and Tabasco sauce. 11. In your preferred deep-frying vessel (a deep-fryer or deep pot or wok), heat oil to 350°F. 12. Shape mixture into 1-inch balls. 13. A few at a time, deepfry until browned on all sides and cooked through, about 4 minutes. 14. Remove to paper towel-lined racks to drain. 15. Divide equally among pita breads; drizzle generously with Tahini Sauce and add 1/2 cup shredded lettuce and 1/2 a chopped tomato to each serving. 16. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
