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Falafel (Nyt)Recipe : Falafel (Nyt)
Procedure :
--------------------------FORMATTED BY S.GRABOWSKI-------------------------- 2 c Cooked chickpeas ->OR<- 1 1lb4oz can garbanzo beans -drained and rinsed 1/3 c Water 1 Slice whole wheat bread; -crusts removed 1 tb Unbleached white flour 1/2 ts Baking soda 3 Cloves chopped garlic 1 Egg, sl. beaten 2 tb Chopped parsley 3/4 ts Salt 1/4 ts Fresh ground black pepper 1/4 ts Ground cumin 1/2 ts Ground tumeric 1/4 ts Dried basil 1/4 ts Dried marjoram 1 tb Tahini ->OR<- Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita, halved 1/2 c Chopped onion 1 Tomato, peeled & diced 1 c Shredded lettuce 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 |
