| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Israeli |
Vegetable |
10 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Washed chickpeas |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Crushed coriander seeds |
| 1 |
tb |
Chopped coriander leaves (optional) |
| 3 |
|
Cloves garlic; crushed |
| 1/4 |
c |
Finely chopped parsley |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
c |
Flour |
|
|
Oil for frying |
INSTRUCTIONS
Tonight is the beginning of Yom Ha'atzma'ut, Israel's Independence Day.
Felafel is an integral part of Israeli cuisine.
Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.
Add spices and flour.If mixture is too dry, add a few drops of water.
Make small balls about 1 1/4 " (3 cm) in diameter.Place on waxed paper or
a greased baking sheet.
Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown.Drain on a paper towel. Keep balls warm.
Makes 60-70 felafel balls.
To serve: Stuff 6 balls in a fresh pita bread together with humus, tehina,
fresh vegetable salad and hot pepper sauce. Eat warm.
YOEL@BRACHOT.JCT.AC.IL
(JOEL W./MIRJAM D.)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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