| 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
A Message from our Provider:
“Forbidden fruits create many jams”