Another falafel recipe
12 patties
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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