More falafel

Yield: 10 servings

Measure Ingredient
2 cups Chickpeas, cooked
½ cup Parsley
¼ cup Tahini
2 eaches Garlic cloves, minced
¼ cup Dried milk
1 each Beaten egg
½ teaspoon Dry mustard
1 teaspoon Cumin
½ teaspoon Chili powder
\N \N Celery salt to taste
\N \N Salt & pepper to taste
1 teaspoon Worcestershire sauce
\N \N Oil as needed

Preheat oven to 350F. Puree beans & parsley in a blender. Put in a bowl & add the other ingredients except the oil. Mix well & spoon onto a baking sheet. Flatten each patty & brush with oil. Bake until crusty & golden, about 15 minutes.

This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.

Frances Moore Lappe, "Diet for a Small Planet"

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