| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | Grain, Main, Dishes | 8 | Servings |
INGREDIENTS
| 4 | c | Garbanzo Beans; Canned, 2 cans |
| 4 | md | Garlic Cloves; minced |
| 2 | ts | Cumin |
| 1 | ts | Turmeric |
| 1 | ts | Salt |
| 1/2 | c | Onion; finely minced |
| 1/4 | c | Minced Parsley; packed |
| 1/4 | c | Water |
| 1 | tb | Lemon Juice |
| 1 | ds | Cayenne |
| 1/3 | c | Flour |
INSTRUCTIONS
Rinse the garbanzos and drain them well. If they were canned, just drain them. Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for days. Preheat oven to 400°. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results (weight watchers) and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a felafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through=0Abaking. They're finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like Recipe by: Moosewood Cookbook Posted to fatfree digest by Windows 95 <[email protected]> on Feb 9, 1998
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