Israeli falafel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Chick peas (not canned; please. See note at the end.) |
| 3 | tablespoons | Wheatmeal or Cracked wheat or Burguhl. |
| 3 | Cloves garlic; minced | |
| 1 | teaspoon | Cumin |
| 2 | tablespoons | Fresh coriander; chopped as fine as possible. |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
Directions
Recently found on rec.food.recipes ...
From: thanisa@... (Emma Fernlund) Organization: Lund Institute of Technology, Sweden
Soak chick peas in water for 8 hours. Drain and grind. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind. Mix all ingredients together. Form balls about ¾ inch diameter. Deep fry until golden brown (best fried in a net or a deep fryer). Serve in/with pita bread, Hummus, Tahini sauce, tomatoes-cucumbers-parsley-lemon juice salad. Save me some.
Note: It is possible to use canned chick peas. However, it is not as good, and you have to count more weight (because they are pre-cooked, and absorbed water)
From: Hillel Sommer <SOMMER@...> Posted to JEWISH-FOOD digest V97 #240 by jefffree@... on Aug 28, 1997