Falafel With Tahini Sauce - cooking recipe

Ingredients

2 cans (14 oz each) chickpeas, drained, liquid reserved
8 None green onions, trimmed and coarsely chopped
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
3 cloves garlic, crushed
1 None egg
2 tsp ground coriander
2 tsp ground cumin
1/4-1/2 tsp cayenne pepper
1/2 tsp baking powder
1/2 cup dry white breadcrumbs
None None Vegetable oil for deep frying
6 None pita breads, warmed
None None Mixed salad, tahini sauce and lemon wedges to serve

Preparation

Place the drained chickpeas and 3 tbsp of the reserved liquid in a food processor; process until almost smooth. Add the onions, cilantro, parsley, garlic, egg, ground coriander, ground cumin, cayenne pepper and baking powder; process until combined. Add breadcrumbs; season with salt and freshly ground black pepper. Mix well.
Divide mixture into 18 pieces; roll into balls. Flatten into 1 1/2 inch rounds. Set aside for 15 mins to firm.
Half-fill a deep skillet with oil. Heat on medium heat (oil is ready when a cube of bread browns in 1 min). Deep-fry falafel, in batches, for 6-7 mins until well browned. Remove with a slotted spoon; drain on paper towels. Keep warm.
Fill pita with falafel and salad. Serve with tahini sauce and lemon wedges.