Guest guest Posted August 2, 2001 Report Share Posted August 2, 2001 Falafel 1 16 oz can chickpeas, drained, or you can cook them yourself. 1 teaspoon baking soda 1 teaspoon salt 1/2 cup very fine minced onion 2 Tabl very fine minced parsley 1 teaspoon ground roasted cumin seeds( heat in a little frying pan) 1 teaspoon ground coriander 2 cloves garlic, peeled and mashed to a pulp a little black pepper 1 Tabl lemon juice 1/8 teaspoon cayenne pepper oil for frying ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Drain Chickpeas and put into a food processor. Add baking soda and salt. Blend until coarse, but not a paste. Empty chickpeas into a bowl and add onion, parsley, cumin, coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently with a fork. Do not pat down. Put 2 inches of oil in a wok and heat on medium. Form patties with the chickpea mixture using a light touch, about 21/4 wide and 3/4 inches thick. Fry the patties until patties are reddish brown. Serve with Tahini Dipping sauce (recipe follows), and pita bread. I stuff the pita with these and shredded lettuce and cucumbers and pour the dipping sauce inside the pocket. Boy are these great! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> Tahini Dipping Sauce 3 cloves garlic peeled 1/4 cup tahini 4 Tabl lemon juice 1/4 teaspoon salt 3 Tabl cold water add everything to blender and blend Quote Link to comment Share on other sites More sharing options...
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