Falafel (nyt) Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
FORMATTED BY S.GRABOWSKI
2 cup: Cooked chickpeas ->OR<-,
1: 1lb4oz can garbanzo beans drained and rinsed,
1/3 cup: Water,
1 Slice: whole wheat bread, crusts removed
1 tbsp: Unbleached white flour,
1/2 tsp: Baking soda,
3 Cloves: chopped garlic,
1: Egg, sl. beaten
2 tbsp: Chopped parsley,
3/4 tsp: Salt,
1/4 tsp: Fresh ground black pepper,
1/4 tsp: Ground cumin,
1/2 tsp: Ground tumeric,
1/4 tsp: Dried basil,
1/4 tsp: Dried marjoram,
1 tbsp: Tahini ->OR<-,
Olive oil,
Cayenne pepper to taste,
Vegetable oil for deep fry,
Flour for coating,
5: Whole wheat pita, halved
1/2 cup: Chopped onion,
1: Tomato, peeled & diced
1 cup: Shredded lettuce,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp