Falafel (veg times)

Yield: 4 Servings

Measure Ingredient
3 Garlic cloves
½ medium Onion, chopped
½ cup Minced fresh parsley
1½ cup Cooked chick peas
1 tablespoon Fresh lemon juice
1 teaspoon Ground cumin
½ teaspoon Basil
½ teaspoon Coriander
½ teaspoon Thyme
½ teaspoon Salt
½ teaspoon Hot pepper sauce
Black pepper to taste
2 slices French bread, torn & soaked in cold water to cover
½ cup Wholewheat flour
1 tablespoon Extra-virgin olive oil

Preheat oven to 375F. Blend garlic, onion & parsley in food processor till finely minced. Add chick peas & blend til lfinely chopped. Add lemon juice, herbs & spices. Squeeze water out of bread & add to mixture. Process till well mixed.

Form mixture into 16 balls. Flatten each ball to form ½-inch patties & dredge in flour. Place on a lightly greased baking sheet.

Bake for 10 minutes, turn & bake for another 10 minutes.

In a heavy skillet, heat half the oil over medium-high heat. Add patties & fry till golden brown & crispy on the bottom. Turn patties, add rest of oil, fry till golden & crispy, then drain on paper towels.

Serve with pita bread & garnished with lettuce, tomatoes, cucumbers, onions & hot sauce, see recipe. "Vegetarian Times" July, 1993

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