Falafel Pan-Fried in Olive Oil

Serves 4

Ingredients:

• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1 tablespoon extra virgin olive oil
• 1 cup dry bread crumbs, or as needed
• 1 cup olive oil for frying (you can use olive oil or extra virgin olive oil)

Directions:

1. Place chickpeas in a food processor; puree to a thick paste.
2. Place onion, parsley, and garlic in the food processor; puree with chickpeas until combined. Transfer to a bowl.
3. Whisk egg, cumin, coriander, salt, baking powder, lemon juice, black pepper, and cayenne pepper together in a small bowl.
4. Stir egg mixture and 1 tablespoon olive oil into chickpea mixture until well mixed.
5. Slowly stir bread crumbs into chickpea mixture until it holds together but is not sticky. Adjust with more or less bread crumbs as needed.
6. Form mixture into balls and flatten into small patties.
7. Pour olive oil to 1 inch deep in a large cast iron skillet; place over medium-high heat.
8. Fry patties in hot oil until browned, 3 to 5 minutes per side.

Tahini Sauce

Ingredients:

• 1 cup tahini paste
• 1/4 cup lemon juice
• 2 small cloves garlic, minced
• 1/2 to 3/4 cup water, as needed
• 1/2 to 3/4 teaspoon salt 

Directions:

1. Combine the tahini paste, lemon juice, and garlic in a bowl and stir
2. Add water a little at a time to thin the mixture.
3. Stir well until the sauce comes together (it may separate).
4. Season to taste with salt and more lemon juice, if necessary. 

For the entire recipe visit Allrecipes and Food Network.