Felafel #2

Yield: 12 Servings

Measure Ingredient
1 pounds Chick peas (drained) or the same amount fresh cooked
1 large Onion; chopped
2 tablespoons Parsley; finely chopped
1 \N Egg
1 teaspoon Dried hot red peppers
1 teaspoon Garlic powder
1 teaspoon Ground coriander or cumin (up to)
1 cup Breadcrumbs or fine burghul (crushed wheat)
1 teaspoon Salt
\N \N Vegetable oil

Mix chick peas and onion. Add parsley, lightly beaten egg and spices.

Whirl in a blender or mix very well.

Add breadcrumbs until the mixture will form a small ball without sticking to your hands.

Form the chick pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten the patties slightly before frying them in dip fat until golden brown on each side. Drain on paper towels.

Serve inside Pita bread with chopped tomato, cucumber, radish, letuce onion and tahina.


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