Felafel balls

Yield: 10 Servings

Measure Ingredient
½ pounds Dry garbanzo beans (1 cup)
⅓ cup Cracked wheat
2 slices Wheat bread, dry
5 \N Cloves garlic
2 tablespoons Parsley; chopped
3 tablespoons Lemon juice
1 tablespoon Ground cumin
¼ teaspoon Ground coriander
3 teaspoons Salt
¼ teaspoon Black pepper
1 dash Hot red pepper; (optional)
2 \N Eggs
½ cup Plain bread crumbs
\N \N Oil for frying

Cover beans with water and soak overnight.

Next morning drain beans, rinse and put in a large pot. Cover with fresh water, add 2 teaspoons salt and bring to a boil. Reduce heat and simmer for 1½ hours. Remove from heat and drain.

Soak cracked wheat in a cup of water for about 20 minutes. Soak bread separately.

Grind garbanzo beans in a meat grinder or food processor with garlic and parsley. Squeeze the water out of the soaked bread and grind.

Combine in a bowl with lemon juice, remaining salt, seasonins and eggs. Mix lightly.

Drain the cracked wheat and add to the mixture with half of the bread crumbs. Stir well and mix thoroughly. Add remaining bread crumbs gradually until the mixture is manageable enough to shape the felafel. If too soft, when all the bread crumbs have been used, add more to obtain the proper consistency. This may be done several hours before serving. Cover with waxed paper and refrigerate.

The make the felafel, shape small balls 1" in diameter with wet hands. Put on a tray or cookie sheet lined with waxed paper.

Fill a heavy 10" or 12" skillet with 1 ½" of oil and heat to medium-high (375 degrees F). Fry about a dozen felafel balls at a time on both sides until they become deep golden brown. Remove from skillet with a slotted spoon. Put on paper towels to blot excess oil. Serve immediately.

Recipe By : A Taste of Tradition by Ruth Sirkis Posted to FOODWINE Digest 29 October 96 Date: Wed, 30 Oct 1996 14:02:28 +0200 From: Anat Levi <anat@...>

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