CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Main dish, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
INGREDIENTS:
For falafel, drain and rinse 1 cup chick peas that have been soaked
overnight in fresh water. Grind them in a food processor. Soak 1 slice
white, crust-less bread in water and squeeze dry. Chop with 2 cloves minced
garlic and 2 tablespoons parsley. Add to the chick peas. Add 1/4 cup bulgar
(rinsed and drained), 1/2 teaspoon each of coriander, cumin and pepper and
1 teaspoon salt. Mix well and refrigerate at least 30 minutes. Heat oil in
a large pot. Form chick pea mixture into small balls and deep fry 2 to 3
minutes. Serves 8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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