| 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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