This was tasty, but also annoying to make; it needs the zest and juice of a whole lemon plus some lemon juice, and wants you to use a food processor (which we don't have) to prepare the patties. We ended up making do with a potato masher and a blender, and I've revised the instructions somewhat to take into account some lessons learned there, but, likely as a result of this, the "patties" disintegrated in the pan and it ended up being falafel crumble.

Falafel Crumble with Lemon-Tahini Sauce

Healthy Dish of the Day by Kate McMillan (p. 72)

Ingredients

• Sauce
• ⅓ C tahini
• ¼ C lemon juice
• 3 tbsp yoghurt
• 1 clove garlic, minced
• salt and pepper to taste
• 2 (440g) tins chickpeas, drained and rinsed, reserving 1 C of the liquid
• ½ red onion, chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 5 fresh mint leaves, chopped
• zest and juice of 1 lemon
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp sweet paprika
• 1 tsp salt
• ½ tsp pepper
• 1 egg
• ½ C panko
• 4 pitas, split to form pockets
• thinly sliced tomatoes and lettuce for serving

Directions

1. Combine all sauce ingredients in a small bowl and whisk vigorously to combine; set aside.
2. Mash chickpeas in a large bowl.
3. Combine the onion, garlic, parsley, mint, lemon juice and zest, spices, and egg in a blender. Blend on low until until smooth. If there is insufficient liquid, add chickpea liquid in small amounts until the blender engages.
4. Combine blender contents and panko with chickpeas, mix well, and shape into 8 patties.
5. Pan-fry over medium heat until golden brown.
6. Serve in pitas with tahini sauce, tomatoes, and lettuce.