INGREDIENTS

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.

A Message from our Provider:

“Religion: a mirage. Jesus: reality”