Felafel Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cooked chickpeas,
2 cup: Soaked 1.5 hours, boiled until very soft
2: Beaten eggs,
3 Cloves: garlic, crushed
1/2 cup: Finely minced scallions,
1/2 cup: Finely minced celery,
1/2 tsp: Ground cumin,
3 tbsp: Tahini,
1/2 tsp: Tumeric,
3 tbsp: Flour,
1/4 tsp: Cayenne,
Dash black pepper,
1 1/2 tsp: Salt,
Directions:
Mash chickpeas well (make sure they are cooked well enough to be
mashable). Combine with other ingredients. Chill well. With floured
hands, make the batter into one-inch-diameter balls. Dust each one
lightly with flour. Heat a two inch pool of oil in heavy skillet to
365 degrees. Deep fry felafel until golden brown, serve immediately.
MY MODIFICATIONS: I usually use 1-2 tsp of cayenne because I like
them spicy. I usually heat the oil in my wok and then drop the batter
into the wok by spoonfuls. Dont put too many in the wok at a time or
the temp. will drop. I peel, seed and slice cucumber, cube tomato and
grab a bunch of alfalfa sprouts and tuck them into a pita with some
ranch dressing----- ---
Source from luhu.jp
mashable). Combine with other ingredients. Chill well. With floured
hands, make the batter into one-inch-diameter balls. Dust each one
lightly with flour. Heat a two inch pool of oil in heavy skillet to
365 degrees. Deep fry felafel until golden brown, serve immediately.
MY MODIFICATIONS: I usually use 1-2 tsp of cayenne because I like
them spicy. I usually heat the oil in my wok and then drop the batter
into the wok by spoonfuls. Dont put too many in the wok at a time or
the temp. will drop. I peel, seed and slice cucumber, cube tomato and
grab a bunch of alfalfa sprouts and tuck them into a pita with some
ranch dressing----- ---
Source from luhu.jp
Tags
Appetizers