Falafel (nyt)

20 Servings

Ingredients

Quantity Ingredient
2 cups Cooked chickpeas ->OR<-
1 1lb4oz can garbanzo beans drained and rinsed
⅓ cup Water
1 Slice whole wheat bread; crusts removed
1 tablespoon Unbleached white flour
½ teaspoon Baking soda
3 Cloves chopped garlic
1 Egg, sl. beaten
2 tablespoons Chopped parsley
¾ teaspoon Salt
¼ teaspoon Fresh ground black pepper
¼ teaspoon Ground cumin
½ teaspoon Ground tumeric
¼ teaspoon Dried basil
¼ teaspoon Dried marjoram
1 tablespoon Tahini ->OR<-
Olive oil
Cayenne pepper to taste
Vegetable oil for deep fry
Flour for coating
5 Whole wheat pita, halved
½ cup Chopped onion
1 Tomato, peeled & diced
1 cup Shredded lettuce

Directions

FORMATTED BY S.GRABOWSKI

1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor. 2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well.

The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1" balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook

Related recipes