Falafel (nyt)
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chickpeas ->OR<- |
| 1 | 1lb4oz can garbanzo beans drained and rinsed | |
| ⅓ | cup | Water |
| 1 | Slice whole wheat bread; crusts removed | |
| 1 | tablespoon | Unbleached white flour |
| ½ | teaspoon | Baking soda |
| 3 | Cloves chopped garlic | |
| 1 | Egg, sl. beaten | |
| 2 | tablespoons | Chopped parsley |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| ¼ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground tumeric |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried marjoram |
| 1 | tablespoon | Tahini ->OR<- |
| Olive oil | ||
| Cayenne pepper to taste | ||
| Vegetable oil for deep fry | ||
| Flour for coating | ||
| 5 | Whole wheat pita, halved | |
| ½ | cup | Chopped onion |
| 1 | Tomato, peeled & diced | |
| 1 | cup | Shredded lettuce |
Directions
FORMATTED BY S.GRABOWSKI
1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor. 2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well.
The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1" balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook