| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked chickpeas (2 cups dried = 4 cups cooked) |
| 2 |
|
Beaten eggs |
| 3 |
|
Cloves garlic (crushed) |
| 1/2 |
c |
Finely minced celery |
| 1/2 |
c |
Finely minced scallions |
| 1/2 |
ts |
Ground cumin |
| 3 |
tb |
Tahini |
| 1/2 |
ts |
Tumeric |
| 3 |
tb |
Flour |
| 1/4 |
ts |
Cayenne |
| 1 |
ds |
Black pepper |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
This recipe is from page 140 of the Moosewood Cookbook, by M. Katzen I
have made it many times and the felafel are great.
Mash chickpeas well (make sure they are cooked well enough to be
mashable). Combine with other ingredients. Chill well. With floured hands,
make the batter into one-inch-diameter balls. Dust each one lightly with
flour. Heat a two inch pool of oil in heavy skillet to 365 degrees. Deep
fry felafel until golden brown, serve immediately.
My Modifications:
1. I usually use 1-2 tsp of cayenne because I like them spicy.
2. I usually heat the oil in my wok and then drop the batter into the wok
by spoonfuls. Don't put too many in the wok at a time or the temp. will
drop.
3. I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa
sprouts and tuck them into a pita with some ranch dressing.
HAMMOND@ODIN.SCD.UCAR.EDU
(STEVE HAMMOND)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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