We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus: If only you knew . . .

Falafel–From Dry Chick Peas

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Jewish Vegetable 36 Servings

INGREDIENTS

1 c Chickpeas; dry, cleaned
1/3 c Dry bulgur
2 tb Lemon juice
2 Eggs -or-
1/2 c Egg Beaters -or-
3 Egg whites
3 tb Water; cold
3 Cloves garlic; chopped
1 1/2 ts Ground cumin
1/2 ts Turmeric
2 tb Fresh parsley; chopped
1/2 ts Dried basil
1 ts Dried marjoram
1/2 ts Coriander seed; ground
1/8 ts Cayenne
1 ts 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.

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?