Falafel

There is a new Mediterranean grill restaurant in Fresno called Tofas. Last week, I checked out the menu and saw a Falafel wrap. I had never heard of this before, but according to the menu it was a combination of fava and chick peas with spices, lettuce and tomato in something called a juju sauce.  It sounded delicious, so I placed the order and let me tell you it was love at first bite! I modified a recipe I found on Epicurious by Joan Nathan.

Falafel


Ingredients
1 can chickpeas (drained and rinsed)
1 can lima beans (drained and rinsed)
1/2 onion sliced
1 Tbs red pepper (can be modified to your palate choice for heat)
2 Tbs dried parsley
1 tsp salt
1 tsp chopped garlic
1 tsp baking powder
flour (about 1/2 cup)
2 tomatoes, chopped
chopped lettuce
pita bread
Tahini sauce (see below)
vegetable oil for frying
Directions
1. place first eight ingredients into food processor and pulse until blended. Do not puree!
2. Remove mixture from processor and place into a bowl. Add flour, a handful at a time, and roll “dough” until it forms a ball and no longer sticks to your hands.
3. cover and place in freezer for one hour.
4. heat 3 inches of oil in a deep pot.
5. shape dough into 2 inch squares and drop into hot oil until browned.(about 3 minutes) I cook about 6 at a time, but it would depend on the size of your pot.


6. place pita on plate, cover with chopped lettuce and tomatoes. Add several pieces of falafel.
7. drizzle Tahini sauce on top and serve immediately
Tahini Sauce
I purchased a can of Tahini sauce. Which is sesame paste and followed directions. I mixed equal parts of sesame paste with water, then added lemon juice, salt and garlic to taste.

Dracaena Wines

I paired this meal with a 2017 Nasiakos Moschofilero (SRP: $12.99) for my post “The Case of the Confused Country.”

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