Felafel Recipe

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Felafel Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

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Felafel

 

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
1 dash black pepper
1 1/2 tsp salt



 

Preparation

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. Don't 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----- ---

 

 

Servings: 4

 

 

 

 


 

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