Falafels with Tahini Cream in Pitta Bread recipe

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Falafels with Tahini Cream in Pitta Bread

For Falafels
4 oz. chick peas.
2 tbsp. chopped parsley.
2 tbsp. chopped coriander.
1 tbsp. wholemeal flour.
1 clove garlic.
1/2 tsp. ground cumin.
pepper to taste.
For Tahini Cream
6 tbsp. tahini.
juice 1/2 lemon. .
1/4 pint water.
1 clove garlic


Prepare Chick peas, i.e., soak overnight in water, drain, boil rapidly for 10 mins, drain, rinse, simmer in fresh water for 90 mins, drain.
Blend chick peas in blender or food processor until thick and smooth.
Add garlic, parsley, coriander, cumin, flour and pepper and blend well.
Dampen hands and divide into 8 pieces and shape into flat patties.
Shallow fry in hot until golden (approx. 3 mins each side).
For Tahini Cream
Gradually mix tahini and water together until smooth.
Stir in the lemon juice, garlic and pepper to taste.
Place a falafel into each pitta with a portion of salad and a spoonful of tahini cream.
Suggested salad Spinach & Sunflower Seed Salad from Healing Foods Cookbook.

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