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Tuesday, February 03, 2004

Tortilla Meets Tahini. All's well that Falafels. 

Falafel Wraps with Tahini Sauce
by Nancy

Ingredients

1 1/2 Cups canned, cooked chickpeas
1 small onion chopped
1/4 Cup chopped fresh parsley
3 cloves garlic crushed
1 Tbls chickpea liquid (stock)
1/2 tsp baking soda
1 tsp coriander
1 tsp cumin
salt and pepper to taste
1 Tbls flour, plus 1 Tbls flour for coating
1/3 Cup extra virgin olive oil
4 Tortillas
Tahini Sauce

1. Place cooked chickpeas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth. Place in a glass bowl & refrigerate until firm, 20 to 30 minutes.

2. Shape into 12 balls. Dust lightly with flour and fry in hot oil, turning frequently until browned & crisp. Drain on paper towels.

Tahini Sauce

3/4 Cup tahini
5 Tbls lemon juice
4 cloves garlic, roughly chopped
1/2 tsp sea salt
3/4 Cup water

In a blender, combine the tahini, lemon juice, garlic, and salt. Slowly pour in the water and blend until smooth. Makes approximately 1 1/2 Cups

Assemble the wraps


Serve with a bright salad vinaigrette


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