[recipe*] Falafels

[Guest guest]

Here is a great recipe for falafels that I like.

I usually skip the mint because I don't like it

much in these... instead I add a pinch of ground

cayene pepper.

 

Falafels

 

1 can (15 oz. ) chickpeas, drained

2 garlic cloves, crushed

2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh cilantro

1 Tbs. chopped fresh mint

1 tsp. cumin seeds

2 Tbs. fresh bread crumbs

1 tsp. salt

freshly ground pepper

oil, for deep frying

 

Grind the chickpeas in a food processor until they

are just smooth, then mix them with all the other

ingredients except for the frying oil. You will have

a nice thick creamy paste.

Using wet hands, shape the chickpea mixture into

eight rounds and chill for 30 minutes so they become

firm. Heat about a quarter inch of oil in a shallow

frying pan and fry the falafels a few at a time.

Cook each one for about 8 minutes, carefully

turning them around. Drain the falafels on paper

towels and fry the rest in batches, reheating the oil in

between. Serve tucked inside warm pita breads

with salad, tomatoes, and tahini sauce [or yogurt].

 

*You can also make these up in advance and

freeze them. To reheat, bake in a moderate

oven for 10 to 15 minutes.

 

~ PT ~

 

To serve is beautiful, but only if it is done with joy,

a whole heart and a free mind.

- Pearl S. Buck

[Guest guest]

Thank you very much...will try it very soon.  I would be inclined to skip the

mint, too.

 

 

 

 

________________________________

~ PT ~ <patchouli_troll

 

Friday, December 26, 2008 4:47:41 PM

[recipe*] Falafels

 

 

Here is a great recipe for falafels that I like.

I usually skip the mint because I don't like it

much in these... instead I add a pinch of ground

cayene pepper.

 

Falafels

 

1 can (15 oz. ) chickpeas, drained

2 garlic cloves, crushed

2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh cilantro

1 Tbs. chopped fresh mint

1 tsp. cumin seeds

2 Tbs. fresh bread crumbs

1 tsp. salt

freshly ground pepper

oil, for deep frying

 

Grind the chickpeas in a food processor until they

are just smooth, then mix them with all the other

ingredients except for the frying oil. You will have

a nice thick creamy paste.

Using wet hands, shape the chickpea mixture into

eight rounds and chill for 30 minutes so they become

firm. Heat about a quarter inch of oil in a shallow

frying pan and fry the falafels a few at a time.

Cook each one for about 8 minutes, carefully

turning them around. Drain the falafels on paper

towels and fry the rest in batches, reheating the oil in

between. Serve tucked inside warm pita breads

with salad, tomatoes, and tahini sauce [or yogurt].

 

*You can also make these up in advance and

freeze them. To reheat, bake in a moderate

oven for 10 to 15 minutes.

 

~ PT ~

 

To serve is beautiful, but only if it is done with joy,

a whole heart and a free mind.

- Pearl S. Buck

 

 

 

 

 

 

 

[Guest guest]

Let me know if you try them, and what you did

to your taste. It is always nice to see how others

find to improve a recipe. There might even be a

few more falafel recipes in our files that have

been shared by other members. Enjoy!

 

~ PT ~

 

Life is a process of becoming, a combination of states we

have to go through.  Where people fail is that they wish

to elect a state and remain in it.  This is a kind of death.

~ Anais Nin

````````````````````````````````````````````

, echolike <echolike wrote:

>

> Thank you very much...will try it very soon.  I would be inclined to skip the

mint, too.