Falafel (veg times)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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