Falafel [chilehead version]

Yield: 1 Servings

Measure Ingredient
½ cup Fine bulgur (cracked wheat), soaked in water to cover for 20 min, Drained. Combine with:
2 cups Mashed, cooked garbanzos (chickpeas)
2 \N Cloves garlic, minced
3 tablespoons Bread crumbs
1 \N Egg, beaten
½ teaspoon Salt
½ teaspoon Ground cumin
¼ teaspoon Turmeric
\N \N Cayenne or hab powder to taste
¼ teaspoon Freshly ground black or white pepper
¼ teaspoon Coriander
2 tablespoons Finely minced fresh parsley

Shape into 16 balls. Roll in flour and deep-fry in oil until golden in color. Drain on paper towels and serve hot. [ed.--These are fabulous tucked into pita bread and dressed with sour cream and minced onion, cucumber and tomato, or with shredded lettuce and a tahini dressing or some hummus--see below:]

Posted to CHILE-HEADS DIGEST V3 #157 Date: Sun, 10 Nov 1996 18:20:24 GMT From: rain@... (Rain)

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