| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | Veg-cook, Sept., Ovo | 1 | Servings | |
INGREDIENTS
| 1 | (13-oz ) can garbanzo beans, | |
| Drained | ||
| 1 | Onion, cut in fourths | |
| 2 | Cloves garlic | |
| 4 | sl | Fresh white bread, cubed |
| 1/4 | ts | Cumin seeds |
| 4 | sm | Dried red chilies, crushed |
| 1 | tb | Chopped fresh parsley |
| Salt and freshly ground | ||
| Pepper to taste | ||
| 1 | Egg, beaten | |
| 1/3 | c | Dry fine bread crumbs |
| x | Vegetable oil for deep | |
| Frying | ||
| 4 | Pieces pita bread, warmed | |
| x | Shredded lettuce | |
| x | Onion slices | |
| x | Tomato slices |
INSTRUCTIONS
from _The Book of Hot & Spicy Foods_ by Louise Steele. Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes. Half fill a deep fryer or sauce pan with oil; heat to 375F(190C) or until a 1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion, and tomato slices and serve hot. Make 8 servings. Comment From: darsie@ece.ucdavis.edu (Richard Darsie): Felafel is a wonderful food, one of our favorites. I would note, however, in regards to this recipe, that it is not necessary to deep-fry it. You can just as easily bake it on a greased cookie sheet. It comes out tasting divine and without that deep-fry greasiness. The flavor is much more delicate. Try it! From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208, Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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