| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Jewish |
Vegetable |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Chickpeas, dry cleaned |
| 1/3 |
c |
Dry bulgur |
| 2 |
T |
Lemon juice |
| 2 |
|
Eggs -or- |
| 1/2 |
c |
Egg Beaters -or- |
| 3 |
|
Egg whites |
| 3 |
T |
Water, cold |
| 3 |
|
Cloves garlic, chopped |
| 1 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Turmeric |
| 2 |
T |
Fresh parsley, chopped |
| 1/2 |
t |
Dried basil |
| 1 |
t |
Dried marjoram |
| 1/2 |
t |
Coriander seed, ground |
| 1/8 |
t |
Cayenne |
| 1 |
t |
Salt |
|
|
Vegetable oil for frying or |
|
|
vegetable oil spray |
INSTRUCTIONS
From: barbara pollack <blpatcai@erols.com> Date: Fri, 2 Aug 1996
12:20:10 -0400 (EDT) Source: Ingredients, "The Jewish Holiday
Cookbook" by G.K. Greene; Directions, Barbara Pollack. Yield : 50-60
one inch balls or 36 croquettes. Place chickpeas in pot with 3 cups of
water. Bring to a boil and simmer 10 minutes. Let stand for a
minimum of 1 hour. Soak the bulgur in warm water to cover for 20
minutes. Drain. Place the chickpeas in a food processor with all
lingredients except bulgur and breadcrumbs. Pulse-process until
finely chopped but not pureed. Gently mix in bulgur and enough
breadcrumbs to hold mixture together. Cover the mixture and
refrigerate for at least 15 minutes. Shape the mixture into one inch
ball and set aside (make sure they are not touching one another).
Preheat frying pan with about 1/4 inchof oil over medium-high heat.
Do not crowd the balls. Fry them until brown on all sides. Drain on
paper towels. Or deep fry. To make fatfree: Use Egg Beaters or other
egg substitute or egg whites instead of eggs. Bake instead of frying:
Preheat the oven to 500 degrees F. Spray a cookie sheet with oil
spray or grease it. Shape into 1-inch balls and flatten slightly to
make croquettes. Spray the tops of the croquettes. Bake for 10-15
minutes until browned on the outside. Check to see if they need to be
turned (it depends on the cookie sheet). Serving Ideas : Serve with
pita bread, tahini sauce*, chopped salad For a nearly fat free sauce,
add a few drops of dark (toasted) sesame oil to nonfat yogurt with
salt. pepper, lemon juice and garlic to taste. NOTES : I'm not sure
if I've ever fried these. However, the baking method I developed is
very easy, and the results are quit good. JEWISH-FOOD digest 295 From
the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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