Falafel no. 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Garbanzo beans, drained |
| 2 | eaches | Garlic cloves |
| ¼ | teaspoon | Cumin seeds |
| 1 | tablespoon | Chopped fresh parsley |
| Fresh ground pepper to taste | ||
| ⅓ | cup | Dry fine bread crumbs |
| 4 | eaches | Pieces pita bread, warmed |
| 1 | each | Onion, cut in 1/4s |
| 4 | eaches | Sl Fresh white bread, cubed |
| 4 | smalls | Dried red chilies, crushed |
| Salt to taste | ||
| 1 | each | Egg, beaten |
| Vegetable oil for deep frying | ||
| Shredded lettuce | ||
| Tomato slices | ||
| Onion slices | ||
Directions
INGREDIENTS
Process garbanzo beans, onion, garlic, bread, cumin and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley, salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes.
Half fill a deep fat fryer or saucepan with oil; heat to 375'F.
(190'C.) or until a ½" cube of day-old bread browns in 40 seconds.
Fry Falafel, a few at a time, 3 minutes, or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion and tomato slices and serve hot.
Submitted By EARL SHELSBY On 12-30-94