Canadian Living Falafels With Tahini Sauce

I have not tried this, but, even though it requires deep frying, it just sounded too delicious to pass up. Since I wanted to keep the recipe handy, I thought I would share by posting it here for all to see -- and hopefully try. http://www.canadianliving.com/food/

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• Falafels

• 1⁄4 cup bulgur
• 2  cups  hot tap water
• 1 (19 ounce) can chickpeas, drained and rinsed
• 2  garlic cloves, minced
• 2  green onions, minced
• 2  tablespoons  dry breadcrumbs
• 2  tablespoons  chopped fresh flat leaf parsley
• 1  egg
• 1  tablespoon fresh lemon juice
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄4 teaspoon Tabasco sauce
•  vegetable oil (for deep-frying)

• Tahini Sauce

• 1⁄2 cup tahini
• 1⁄4 cup water (approximately)
• 1⁄4 cup fresh lemon juice
• 1  garlic clove, finely minced
• 2  tablespoons  chopped fresh flat leaf parsley
• 1⁄4 teaspoon salt

• Also needed

• 6  pita breads
• 3  cups  shredded lettuce
• 3  tomatoes, chopped

Directions

1. First, make Tahini Sauce.
2. Place tahini in mixing bowl and add lemon juice.
3. Slowly stir in the water; you are aiming for a very smooth mixture-- it will appear stiff at first but will thin out; add more water if necessary.
4. Stir in garlic, parsley and salt.
5. Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafels.
6. Next, make falafels.
7. Soak bulgur in hot water for 20 minutes.
8. Drain in a sieve, pressing out all excess moisture; place bulgur in a food processor, along with chickpeas.
9. Pulse until chickpeas are finely mashed but not pureed.
10. Place mixture in a bowl and stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and Tabasco sauce.
11. In your preferred deep-frying vessel (a deep-fryer or deep pot or wok), heat oil to 350°F.
12. Shape mixture into 1-inch balls.
13. A few at a time, deepfry until browned on all sides and cooked through, about 4 minutes.
14. Remove to paper towel-lined racks to drain.
15. Divide equally among pita breads; drizzle generously with Tahini Sauce and add 1/2 cup shredded lettuce and 1/2 a chopped tomato to each serving.
16. Serve immediately.