Felafel #5

Yield: 5 Servings

Measure Ingredient
½ pounds Dried chickpeas
1 \N Clove (large) garlic
1 \N (large) onion
½ teaspoon Cumin
½ teaspoon Corriander
6 \N Sprigs fresh parsley
⅛ teaspoon Cayenne
¼ teaspoon Baking powder

Date: Tue, 5 Mar 96 13:43:39 EST submitted by: LIR119@...

Cover dried peas with water and let soak overnight. drain.Put in a food processor with half the onion, garlic and spices etc. Blend to a fine puree. empty into bowl and puree second half.Add baking powder and mix well. Wet hands and form into balls the size of a walnut. May roll in some flour to coat and deep fry in hot oil till golden. Serve with a hummus dip in pita. Or eat with a salsa sauce. Note: do not use canned chickpeas with this recipe.



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