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Mark’s Version Of Falafels

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CATEGORY CUISINE TAG YIELD
Appetizers, Lunch, Middle east, Snacks 1 Recipe

INGREDIENTS

2 c Chick peas
4 Garlic cloves, minced
1 Onion, minced
1 T Coriander
1 1/2 T Cumin
Several dashes tabasco
3 T Wholewheat flour
Salt & pepper
1/4 c Parsley, minced
Stock, as needed

INSTRUCTIONS

Soak chick peas, rinse well, cover with fresh water, bring to a boil &
simmer until very tender.  Depending on how fresh the chick peas are
will determine how long this will take.  Give them about 1 1/2 hours.
Drain well & set aside to cool.  When cool, place chick peas in food
processor bowl & blend until very  smooth.  If you have a large enough
bowl, add the rest of the  ingredients, except the stock, & mix in the
blender.  If the bowl is  not large enough, you will have to do this in
batches.  Then add the  ingredients in order, mixing well after each
addition.  Add a little  stock if the mixture appears too dry or looks
as if it is not going  to hold together very well. Cover & set aside
for 30 minutes.  Shape into patties.  If the patties do not hold
together very well,  you may want to add a little more flour, but be
careful, you do not  want to make them too floury.  Place on a lightly
oiled baking sheet  & gently flatten. This amount should make 15 to 18
patties, so make  them a reasonable size. Preheat the oven to 350F.
Bake the falafel  patties for 5 minutes, remove trays, flip the patties
& return to the  oven for another 5 minutes. Remove from trays & cool
on wire racks.  To serve: Heat some olive oil in a good heavy skillet,
you can  choose: I use 2 tb of olive oil, or you could deep fry them in
a wok.  If using the wok method, crumble one dried red chile into the
oil as  it is heating. When the oil is hot, fry the falafel patties
until  golden. Flip & fry the other side.  Remove from the oil, drain &
serve.  Either serve the falafel as part of a Middle Eastern platter
including some baba ganouj, hummus, tabouleh, lettuce, tomatoes,  green
onions & pita. Or, make up a sauce using tahini & hot sauce,  warm a
pita bread, slice the top off, spread the tahini paste in the  pita,
drop in two patties, cover with lettuce, tomatoes & green  onions.
Either a great snack or a main meal.  Recipe by Mark Satterly Posted to
MM-Recipes Digest V3 #223  Date: Fri, 16 Aug 1996 22:25:09 -0500  From:
pickell@cyberspc.mb.ca (S.Pickell)

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