Falafel (Nyt) Recipe

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Falafel (Nyt) Recipe

 



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Falafel (Nyt)

 

Ingredients


FORMATTED BY S.GRABOWSKI

2 cup cooked chickpeas ->or 1 1lb4oz can garbanzo beans drained a, nd rinsed
1/3 cup water
1 slice whole wheat bread, crusts removed
1 tbsp unbleached white flour
1/2 tsp baking soda
3 cloves chopped garlic
1 egg, sl. beaten
2 tbsp chopped parsley
3/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp ground cumin
1/2 tsp ground tumeric
1/4 tsp dried basil
1/4 tsp dried marjoram
1 tbsp tahini ->or 1 olive oil
1 cayenne pepper to taste
1 vegetable oil for deep fry
1 flour for coating
5 whole wheat pita, halved
1/2 cup chopped onion
1 tomato, peeled & diced
1 cup shredded lettuce



 

Preparation

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

 

 

Servings: 20

 

 

 

 


 

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