another falafel recipe

Categories
Appetizer
Middle east
Snack
Vegetable
Vegetarian
Yield
12 patties
MeasureIngredient
1½ cup Chick peas, cooked & drained
1 each Onion, chopped
¼ cup Parsley, chopped
3 eaches Garlic cloves, crushed
1 tablespoon Chick pea stock
½ teaspoon Baking soda
1 teaspoon Coriander
1 teaspoon Cumin
½ pounds Red chilis, stemmed, seeded & chopped
6 eaches Garlic cloves, peeled
1 teaspoon Caraway seeds
1 teaspoon Salt
  Salt & pepper
1 tablespoon All-purpose flour, plus additional flour for coating patties
  Oil for frying
  Pitas, tops cut off
  Tomato & onion salad
1 dash Harissa, see below, optional
1½ teaspoon Pepper
1½ teaspoon Cumin
1 teaspoon Coriander
  Olive oil

HARISSA

Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth. Place in a glass bowl & refrigerate until firm, 20 to 30 minutes.

Shape into 12 patties. Dust lightly with flour & fry in hot oil, turning frequently until browned & crisp. Drain on paper towels.

Put a pattie in a pita pocket, top with salad & a little harissa if desired.

HARISSA: Place peppers & garlic in a processor & process until coarsely ground. Add remaining ingredients except the olive oil & process until smooth. To store, place in a small jar, top with a thinlayer of olive oil & refrigerate till ready to use. Makes 1 cup.

Virginia Habeeb, "Pita the Great" Submitted By MARK SATTERLY On 11-25-94

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