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A mainstay across the middle east!

Serves: 8

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Entree

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3 16-ounce cans chick peas, drained
1 cup chopped onion
1 tsp. minced garlic
1/2 cup fresh parsley
1/4 cup fresh cilantro
1 tsp. ground cumin
1 tsp. baking powder
Salt and pepper to taste
4 cups vegetable oil (adjust as needed)
6 warm pitas
2 cups shredded romaine lettuce
1 cup diced cucumber
1 cup diced tomato
Tahina sauce


  1. Combine chick peas, onion, garlic, parsley, cilantro, cumin, baking powder, salt and pepper in food processor using quick pulses. Do not puree.
  2. Cover and refrigerate for 30 minutes. When chilled, form mixture into patties 2 inches round and about 3/4 of an inch thick. Set aside.
  3. Heat oil in frying pan over high heat.
  4. Add falafel patties into hot oil a few at a time using a slotted spoon. Fry for about 3 minutes, turning frequently, until patties are golden.
  5. Drain on a paper towel.
  6. Cut pitas in half and place two falafel patties in each pocket and sprinkle with lettuce, cucumber and tomato. Drizzle with Tahina Sauce.

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