felafel #2
- Categories
- Vegetable
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chick peas (drained) or the same amount fresh cooked |
| 1 large | Onion; chopped |
| 2 tablespoons | Parsley; finely chopped |
| 1 | Egg |
| 1 teaspoon | Dried hot red peppers |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Ground coriander or cumin (up to) |
| 1 cup | Breadcrumbs or fine burghul (crushed wheat) |
| 1 teaspoon | Salt |
| Vegetable oil |
Mix chick peas and onion. Add parsley, lightly beaten egg and spices.
Whirl in a blender or mix very well.
Add breadcrumbs until the mixture will form a small ball without sticking to your hands.
Form the chick pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten the patties slightly before frying them in dip fat until golden brown on each side. Drain on paper towels.
Serve inside Pita bread with chopped tomato, cucumber, radish, letuce onion and tahina.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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