This is mostly Sara Beth’s recipe. (I can’t seem to leave anything as is). Sara Beth is one of our dear friends from Taiwan days. I think that she has to prepare dry chickpeas from her location in China. She is a fabulous cook and has an entire website devoted to cooking fresh. Check it out at www.market2meal.com.
¼ cup sesame seeds

1 Tablespoon olive oil

1 16 oz can of chickpeas drained

1/2 cup chopped fresh cilantro

1/2 teaspoon salt

3/4 teaspoon cumin

3/4 teaspoon ground coriander

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

1 clove garlic

Toast sesame seeds in dry skillet until golden brown. Watch carefully to keep from burning. Add sesame seeds in food processor and grind. Drizzle oil into processor, while seeds are processing. Keep pushing down until they are somewhat like peanut butter. Add a bit more oil if needed. Grind remaining ingredients together in food processor, adding water as necessary until you get a smooth, thick consistency. Let sit in fridge for 1 hour. Make into small balls about the size of a ping pong ball and flatten. Spray skillet with cooking spray. Cook falafel on both sides till darkened on both sides. Serve with hummus or stuffed in a pita.


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