Felafel 2 Recipe
Yield: 60 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Washed chickpeas,
2 tsp: Baking soda,
1 tsp: Crushed coriander seeds,
1 tbsp: Chopped coriander leaves,
3: Crushed garlic cloves,
1/4 cup: Finely chopped parsley,
1 tsp: Ground cumin,
1/2 tsp: Cayenne pepper,
2 tsp: Salt,
1/4 tsp: Black pepper,
1/4 cup: Flour,
Oil for frying,
Directions:
Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.
Add spices and flour.If mixture is too dry, add a few drops of water.
Make small balls about 1 1/4 " (3 cm) in diameter.Place on waxed
paper or a greased baking sheet.
Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown.Drain on a paper towel. Keep balls warm.
Makes 60-70 felafel balls.
To serve:Stuff 6 balls in a fresh pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce.Eat warm.
Source from luhu.jp
Grind in a blender or food processor until fine.
Add spices and flour.If mixture is too dry, add a few drops of water.
Make small balls about 1 1/4 " (3 cm) in diameter.Place on waxed
paper or a greased baking sheet.
Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown.Drain on a paper towel. Keep balls warm.
Makes 60-70 felafel balls.
To serve:Stuff 6 balls in a fresh pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce.Eat warm.
Source from luhu.jp
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