Side Pannel
Falafel
Ingredients List
- --------------------------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
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
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
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