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Title: Falafel
Categories: Veg-cook, Sept., Ovo
Yield: 1 servings
1 (13-oz ) can garbanzo beans,
Drained
1 Onion, cut in fourths
2 Cloves garlic
4 sl Fresh white bread, cubed
1/4 t Cumin seeds
4 sm Dried red chilies, crushed
1 T Chopped fresh parsley
Salt and freshly ground
Pepper to taste
1 Egg, beaten
1/3 c Dry fine bread crumbs
x Vegetable oil for deep
Frying
4 Pieces pita bread, warmed
x Shredded lettuce
x Onion slices
x Tomato slices
from _The Book of Hot & Spicy Foods_ by Louise Steele.
Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a
blender or food processor until smooth, then spoon mixture into a bowl. Add
parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread
crumbs. Flatten balls slightly to form oval shapes.
Half fill a deep fryer or sauce pan with oil; heat to 375F(190C) or until a
1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at
a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita
bread in half and open to form pockets. Put 1 Falafel into each pocket
with lettuce, onion, and tomato slices and serve hot. Make 8 servings.
Comment From: darsie@ece.ucdavis.edu (Richard Darsie): Felafel is a
wonderful food, one of our favorites. I would note, however, in regards to
this recipe, that it is not necessary to deep-fry it. You can just as
easily bake it on a greased cookie sheet. It comes out tasting divine and
without that deep-fry greasiness. The flavor is much more delicate. Try it!
From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208,
Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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