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Falafel

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 c Cooked chickpeas ->OR<-

    2. 1 

    3. 4oz can garbanzo beans -drained and rinsed

    4. 1/3 c Water

    5. 1 Slice whole wheat bread; -crusts removed

    6. 1 tb Unbleached white flour

    7. 1/2 ts Baking soda

    8. 3 Cloves chopped garlic

    9. 1 Egg, sl. beaten

    10. 2 tb Chopped parsley

    11. 3/4 ts Salt

    12. 1/4 ts Fresh ground black pepper

    13. 1/4 ts Ground cumin

    14. 1/2 ts Ground tumeric

    15. 1/4 ts Dried basil

    16. 1/4 ts Dried marjoram

    17. 1 tb Tahini ->OR<- Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating

    18. 5 Whole wheat pita, halved

    19. 1/2 c Chopped onion

    20. 1 Tomato, peeled and diced

    21. 1 c Shredded lettuce

    Instructions Jump to Ingredients ↑

    1. Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor.

    2. Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft.

    3. Preheat the oven to 365F 4) Form the mixture into 1′ balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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