Falafal <t>

8 Servings

Quantity Ingredient
4 cups Garbanzo Beans; Canned, 2 cans
4 mediums Garlic Cloves; minced
2 teaspoons Cumin
1 teaspoon Turmeric
1 teaspoon Salt
½ cup Onion; finely minced
¼ cup Minced Parsley; packed
¼ cup Water
1 tablespoon Lemon Juice
1 dash Cayenne
⅓ cup Flour

Rinse the garbanzos and drain them well. If they were canned, just drain them. Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for days. Preheat oven to 400ø.

Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results (weight watchers) and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a felafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through=0Abaking. They're finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like Recipe by: Moosewood Cookbook

Posted to fatfree digest by Windows 95<cabinluvr@...> on Feb 9, 1998

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