Falafels with Tahini Sauce

Falafels with Tahini Sauce


  • 3 cups canned garbanzo beans
  • ¼ cup liquid from garbanzo beans
  • ¼ cup bread crumbs
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons fresh parsley, chopped
  • ¼ cup sesame seeds
  • ¼ tablespoon dried basil
  • ¼ teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ⅛ cup lemon juice
  • 2 ¾ cups cracker crumbs or bread crumbs


Puree garbanzo beans and liquid until smooth in blender. Transfer to large bowl and add all other ingredients except cracker crumbs or wheat germ. Mix well. Stir in enough cracker crumbs or wheat germ until it holds together. roll mixture into 11 2-inch balls. Place on a cookie sheet and bake at 350° for 10-15 minutes per side or until lightly browned with a crispy, dry, cracked exterior. Be careful not to let the falafels dry out too much. The inside should be moist. Put the following fixings into pita bread with tahini sauce: lettuce, tomato, onion, cucumber and avacado. Option: add fresh, chopped cilantro.


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