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Ingredients Jump to Instructions ↓

  1. 1/2 cup Mashed garbanzo beans (cooked or canned)

  2. 2 tablespoons Oil

  3. 2 tablespoons Lemon juice

  4. 1 cup Tahini

  5. cup Oil

  6. cup Dry split green peas Water

  7. teaspoon Salt

  8. 1 teaspoon Pepper

  9. cup Garbanzo bean flour

  10. 6 smalls Pita breads

  11. Sliced tomatoes

  12. 1 teaspoon Salt

  13. cup Tahini (sesame seed paste)

  14. teaspoon Garlic powder

  15. 1 teaspoon Sugar

  16. 1 tablespoon Lemon juice

  17. teaspoon Sugar

  18. teaspoon Ground ginger

  19. teaspoon Onion powder

  20. 1 teaspoon Chopped parsley

  21. teaspoon Ground cumin

  22. 2 cups Oil

  23. Onions

  24. Dill pickle slices

Instructions Jump to Ingredients ↑

  1. HUMUS DIP TAHINI DIP FALAFEL TO SERVE Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ cup tahini, ¼ teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside.

  2. For dip, combine ¼ cup tahini, ¼ cup oil, ¼ teaspoon garlic powder ½ teaspoon salt, 1 tablespoon lemon juice, sugar and ¼ teaspoon ginger. Blend well. Set aside.

  3. To make falafel, soak split peas in water to cover overnight. Drain and mash. Add ½ teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, ½ cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels.

  4. Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.

  5. (C) 1992 The Los Angeles Times

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