Falafal <t>
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Garbanzo Beans; Canned, 2 cans |
| 4 | mediums | Garlic Cloves; minced |
| 2 | teaspoons | Cumin |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| ½ | cup | Onion; finely minced |
| ¼ | cup | Minced Parsley; packed |
| ¼ | cup | Water |
| 1 | tablespoon | Lemon Juice |
| 1 | dash | Cayenne |
| ⅓ | cup | Flour |
Directions
Rinse the garbanzos and drain them well. If they were canned, just drain them. Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for days. Preheat oven to 400ø.
Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results (weight watchers) and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a felafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through=0Abaking. They're finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like Recipe by: Moosewood Cookbook
Posted to fatfree digest by Windows 95<cabinluvr@...> on Feb 9, 1998