| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried Chick Peas Cooked OR |
| 2 |
|
15-Oz chick peas drained |
| 1 |
|
Egg Beaten |
| 1 |
|
Onion Finely Chopped |
| 2 |
T |
Chopped Parsley |
| 1 |
|
Garlic Clove, Crushed |
| 1 |
t |
Ground Coriander |
| 1 |
t |
Ground Cumin |
|
|
A Pinch Of Chili Powder |
|
|
Black Pepper |
|
|
Unbleached White Flour for |
|
|
Coating |
|
|
Oil for Shallow Frying |
INSTRUCTIONS
Mash the Chick Peas Thoroughly, Then add the Egg, Onion, Parsley,
Garlic & Spices. Mix Well, Season To Taste With Pepper. 2. Shape the
Mmixture Into Balls About the Size Of Chestnuts, Then Coat in Flour.
3. Put Pita Bread To Warm Under the Broiler or Moderate oven. 4. Pour
Enough Oil in the Frying Pan To Cover the Base Thinly and When It Is
Hot, Saute the Felafel in Batches for 3 Min. on Each Side until Golden
Brown. Drain Well on Paper Towels. 5. Cut Each Pita Bread in Half
Across the Center, Then Fill Each With Felafel, Sliced Tomato and
Cucumber and Garnish Wiith Lemon and Fennel. (in Place Of Egg, May Use
2 Chick Pea Flour.) From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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