Falafels

It seems everyone has a falafel recipe and why wouldn't they their so dame good. I tried many recipes on the net but they didn't have as much favour as when you get them from a restaurant. This one does! I think I got the recipe from an old Vegetarian Times magazine. The tahini sauce is from the cookbook Vegan With A Vengeance. I'll be honest many times I'm too lazy to make the tahini sauce so I just have it with chopped tomatoes, cucumbers and lots of hot sauce on top. This recipe has been doubled because I find making falafel's to be time consuming. I just freeze the falafel patties and take them out when needed.

*UPDATE I now have a food processor so I don't fine making falafels to be very time consuming now. There very handy to have if you don't have one they are worth getting!
 
4 cups canned chickpeas (garbanzo beans), drained and rinsed
4 tsp garlic, finely chopped
1/2 cup parsley, chopped
1/2 cup brown rice flour
2 Tbsp coriander
2 Tbsp cumin
2 Tbsp chili powder
salt and pepper, to taste
2 tbsp lemon juice
2 tsp baking powder
2 Tbsp tahini
1/2 cup red onion, finely chopped
 
oil for frying
pita bread or wraps(gluten-free)*
 
Condiments

hot sauce
lettuce, chopped
tomato, red onion and cucumber, chopped
tahini sauce (recipe below)
 
Mash chickpeas in batches on a plate using a potato masher or food processor. Once all mashed then mix and mash well with all the rest of the ingredients excluding condiments of course by hand or food processor (add onions in at the end by hand)
 
Wet hands often and shape the mixture into 1 1/2 inch patties. In a large pan heat oil. Test the oil by throwing in a pinch of the batter; if the oil immediately bubbles up rapidly, it is ready. Cook the patties. Remove from pan and transfer onto a flattened paper bag or paper towels to drain.
 
On one side of a pita spread some tahini sauce, then add hot sauce, some falafel patties, lettuce, tomato, red onion and cucumber. Then fold over.
 
 
Tahini Sauce
 
1/4 cup cold water
1/4 cup tahini
1 tsp garlic, chopped
1 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp paprika
Juice from 1 lemon of a lemon
a dash of fresh ground pepper
 
Place all ingredients in a blender blend until smooth. Refrigerate at least 1/2 hour in an airtight container. You may need to mix in a extra water once it’s chilled to thin it out.