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Newsgroups: rec.food.veg.cooking,rec.food.recipes
From: sridhar@asuvax.eas.asu.edu (Sridhar Venkataraman)
Subject: VEGAN: Israeli Falafel
Message-ID: <sridhar.24Jun94.065627@homecheese.eas.asu.edu>
Organization: Arizona State University, Tempe AZ
References: <2ucfnv$kbn@fido.asd.sgi.com>
Date: Fri, 24 Jun 1994 14:00:10 GMT
Source:
ftp://ftp.wustl.edu/usenet/rec.food.recipes/recipes/vegan/israeli-falafel
Date: Saturday, 2 Mar 1991 15:29:14 EST
From: Hillel Sommer <SOMMER@YaleVM.YCC.Yale.Edu>
Subject: VEGAN: Israeli Falafel
The Israeli version for Falafel:
8 oz chick peas (not canned, please. See note at the end.)
3 Tablespoons Wheatmeal or Cracked wheat or Burguhl.
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoon fresh coriander, chopped as fine as possible.
2 tablespoons flour
1 teaspoon salt
1/4 tsp. white pepper
1. Soak chick peas in water for 8 hours. Drain and grind.
2. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind.
3. Mix all ingredients together.
4. Form balls about 3/4 inch diameter.
5. Deep fry until golden brown (best fried in a net or a deep fryer).
6. Serve in/with pita bread, Hummus, Tahini sauce,
tomatoes-cucumbers-parsley-lemon juice salad. Save me some.
Note: It is possible to use canned chick peas. However, it is not as
good, and you have to count more weight (because they are pre-cooked,
and absorbed water)