Felafel 2Cuisine: Parve Category: Entre Servings: Ingredients:1 cup dried chickpeas or 15 oz can1/2 large onion, roughly chopped (about 1 cup) 2 tbs finely chopped fresh parsley 2 tbs finely chopped fresh cilantro 1 1/2 tsp salt 1/4 tsp pepper 1/2-1 tsp dried hot red pepper (optional) 5 cloves of garlic 1 1/2 tsp cumin 1 tsp baking powder 2 slices of french bread soaked & squeezed dry or 4-6 tbs flour vegetable oil for frying Chopped tomato for garnish Diced onion for garnish Diced green bell pepper for garnish Tahina sauce Pita bread Instructions:1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. 2. Process garlic & then process parsley, cilantro, salt, hot pepper, cumin. Add the onions and chop. Then add the drained, uncooked chickpeas Process until just blended Add the bread squeezed dry. Chop coarsley but not pureed. 3. Sprinkle in the baking powder and 4 tablespoons of the flour if using, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. 5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Makes about 20 (2") balls . Can be frozen. To Serve: Stuff half a pita with 3 falafel balls, with a Salad of chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.Click Here To Return To The Recipe List This Page Generated By: |