My dear friend and teacher Rima gave me a beautiful cookbook called “From the Tables of Lebanon: Traditional Vegetarian Cuisine.” First thing I tried: falafel. I keep it close to the recipe adjusting the spices to our taste. I don’t deep fry the falafel but they still come out great!
1/2 cup dried fava beans, soaked overnight, drained, skins removed
1/2 cup dried chickpeas, soaked overnight, drained
1/4 cup bulgar, soaked in 1/2 cup hot water for 30 minutes, drained
1 big onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Dash chili powder
1 teaspoon salt
Dash black pepper
High heat oil, for frying
1/4 cup tahini
1/4 cup water
1/4 cup freshly squeezed lemon juice
Drain the fava beans and peel them. Drain the chickpeas and bulgar. Chop the onion. Place it all in the food processor and process until fine. Add the spices and mix well.
Heat up the oil in a pan with sides, and using a tablespoon make a little patties and drop onto the oil. Cook it until crispy on one side and then flip to the other side. Take them out and let them drain on a paper towel.
Mix the ingredients for the tahini sauce together. Dice up an avocado. Heat up pocketless pita.
Assemble by placing 4 falafel patties, drizzle of tahini sauce, and a few pieces of avocado onto the pita. Fold it and eat!