by Monita Buchwald

Ingredients:

1 cup dried garbanzo beans
2 oz salmon fillet
1-2 minced garlic cloves
1 tablespoon parsley
1 tablespoon fresh lemon juice
1.5 tablespoons sesame paste
¼ teaspoon turmeric
¼ teaspoon cumin
½ teaspoon black pepper
1 teaspoon salt
1 egg
2 tablespoons breadcrumbs
Canola oil as needed for cooking
Pita bread for serving

Directions:

1. Place the beans in a bowl and cover with water 2” above the beans. Let them soak overnight. Drain well. Cook the beans in water (a little more water than to cover the beans) – bring to a boil and then reduce to a simmer. Cook till tender then drain and reserve the water. Rinse the beans well.
2. Cut the salmon fillet into small pieces and place in a food processor with the beans, garlic, parsley, lemon juice, sesame paste, seasonings, and egg. Add enough bread crumbs to allow the mixture to be stiff enough to form balls. Cover bowl and chill mixture for at least an hour.
3. Heat about 1.5 inches of oil in a large pot. Remove the falafel mixture from the refrigerator. Form falafel balls using one tablespoon of mixture. Fry the balls until golden brown and drain on absorbent paper. Set aside.

To Serve
1. Re-heat the falafel balls.
2. Warm the pita bread.
3. Dress the Israeli salad with lemon juice, olive oil salt and pepper.
4. Garnish the baba ganoush with olive oil, and paprika.
5. Fill two halves of pita bread with Israeli salad 4 falafel balls each and drizzle with dill humus. Serve four pita quarters on the side with additional humus and the baba ganoush.