| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Pulses and, Sauces and, Vegetarian | 1 | Servings |
INGREDIENTS
| —–Felafel—– | ||
| 2 | c | Chickpeas — cooked |
| 1 | Egg, Beaten | |
| 3 | Cloves Garlic — crushed | |
| 1/4 | c | Celery — finely minced |
| 1/4 | c | Scallions — finely minced |
| 1/2 | ts | Ground Cumin |
| 1/4 | ts | Turmeric |
| 1 1/2 | tb | Flour |
| 1/8 | ts | Cayenne Pepper |
| 1 | ds | Pepper |
| 3/4 | ts | Salt —-Felafel Sauce—– |
| 1 | c | Yogurt |
| 2 | tb | Tahini |
| 1 | tb | Lemon Juice |
| 3 | Cloves Garlic — crushed | |
| 1/4 | ts | Cumin |
INSTRUCTIONS
Put ingredients in food processor. Chill well. With floured hands, make the batter into one dozen patties. Dust each lightly with flour. Heat a 2-inch pool of oil in a heavy skillet to 365 degrees. Deep fry felafel until golden brown and serve in pitas with sauce, lettuce, and tomatoes. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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