| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chickpeas |
| 3/4 |
c |
Matzo meal |
| 2 |
|
Eggs |
| 1 |
ts |
Salt |
| 2 |
ts |
Cumin |
| 1/4 |
ts |
Coriander |
| 1/4 |
ts |
Garlic pwdr |
|
|
Oil for deep frying |
| 1/4 |
c |
Tahina* |
| 1/4 |
c |
Water; plus |
| 1 |
tb |
Water |
| 1/4 |
ts |
Garlic pwdr |
| 1 |
pn |
Cayenne pepper |
| 1 |
pn |
Black pepper |
| 1/4 |
ts |
Salt |
| 1 1/4 |
tb |
Lemon juice |
INSTRUCTIONS
TAHINA SAUCE
These are recipes taken from <Love and Best Dishes>, a cookbook from the
Agudas Achim Synagogue Sisterhood, in San Antonio, Tx. The recipe was
submitted by Hinda Greenberg.
Soak the chickpeas overnight. Grind chickpeas finely, and add other
ingredients. Shape into small balls, and deep fry until brown. Sere hot in
"pita" bread, and top with tahina (sesame seed paste) sauce.
TAHINA SAUCE:
*tahina - you can find this - it's ground sesame seed paste, thick like
peanut butter - in jars in import sections of large grocery stores
Place all ingredients in a blender for a few minutes. Adjust seasonings to
taste. Serve over felafel. (Should be consistency of a creamy salad
dressing)
Note: I usually use fresh mashed garlic (3-4 toes) in place of garlic pwdr,
and I put extra lemon juice (I'll use 1/4 to 1/2 c of fresh squeezed -- I
prefer a lemony tasting tahina.)
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 08,
1998, converted by MM_Buster v2.0l.
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