Falafil
1 side dish
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chick peas, soaked for 8 hours) |
| 1 | medium | Onion |
| 1 | medium | Potato (peeled) |
| 4 | Clv Garlic | |
| 1 | teaspoon | Coriander (ground) |
| 1 | teaspoon | Cumin |
| 2 | teaspoons | Salt (To Taste) |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Cayenne (to taste) |
| 1 | tablespoon | Flour |
| Vegatable oil for frying | ||
| Sesame Seed Sauce (Tahini) | ||
| 2 | teaspoons | Baking soda |
Directions
Instructions:
1. Drain chick peas. Quarter onion and potato. Run all through fine holes of a meat grinder along with the garlic two times.
2. Add all remaining ingredients except baking soda, vegetable oil and (tahini) Sesame Seed Sauce. Mix well. Run through grinder once more. Mix again. Cover and leave at rest for two to three hours.
3. Heat oil for deep frying. While oil is heating, add baking soda to chick pea mixture. With dampened hands, for mixture into balls the size of a walnut, then flatten slightly into a pattie. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with slotted spoon and drain on paper towels.
4. Serve 3 or 4 patties inside a loaf of pita bread by opening the bread around the outside edges of the round, leaving approximately 3 inches intact. Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers. Drizzle Sesame Seed Sauce (tahini) over the vegetables.
5. Bring the top layer of the pita over to cover the filling. Roll, starting from other side, or cut a small pita bread in half to form a pocket and fill. Patties may also be served without the pita bread, by dipping them into the Sesame Seed Sauce.
Source/Author: A Taste of Lebanon by Mary Salloum / typo Bob Shiells Submitted By BOB SHIELLS On 10-13-94