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| 1 Tasse | Chickpeas |
| 3/4 Tasse | Matzo meal |
| 2 | eggs |
| 1 Teelöffel | salt |
| 2 Teelöffel | cumin |
| 1/4 Teelöffel | coriander |
| 1/4 Teelöffel | Garlic powder |
| | Oil for deep-frying |
| 1/4 Tasse | Tahina* |
| 1/4 Tasse | Water; plus |
| 1 Esslöffel | water |
| 1/4 Teelöffel | Garlic powder |
| 1 Prise | cayenne pepper |
| 1 Prise | black pepper |
| 1/4 Teelöffel | salt |
| 1 1/4 Esslöffel | lemon juice |
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These are recipes taken from <Love and Best Dishes>, a cookbook from the Agudas Achim Synagogue Sisterhood, in San Antonio, Tx. The recipe was
Soak the chickpeas overnight. Grind chickpeas finely, and add other ingredients. Shape into small balls, and deep fry until brown. Sere hot in "pita" bread, and top with tahina (sesame seed paste) sauce.
Tahina Sauce:
*tahina - you can find this - it's ground sesame seed paste, thick like peanut butter - in jars in import sections of large grocery stores
Place all ingredients in a blender for a few minutes. Adjust seasonings to taste. Serve over felafel. (Should be consistency of a creamy salad dressing)
and I put extra lemon juice (I'll use 1/4 to 1/2 c of fresh squeezed - I prefer a lemony tasting tahina.)
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