home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
bean_grn
/
falafel0.5
< prev
next >
Wrap
Text File
|
1995-09-28
|
1KB
|
44 lines
Newsgroups: rec.food.recipes
From: nazhuret@copper.ucs.indiana.edu (Tery Monteve)
Subject: Pita Falaffel
Date: Fri, 11 Nov 1994 06:02:58 GMT
References: <39hcd4$r3i@access3.digex.net>
Organization: Indiana University, Bloomington IN
This recipe comes from http://www-sc.ucssc.indiana.edu/cgi-bin/recipes/
From yoel@brachot.jct.ac.il (Joel W./Mirjam D.)
FALAFEL
* 2 1/2 cups washed chickpeas
* 2 tsp baking soda
* 1 tsp crushed coriander seeds
* 1 tbs chopped coriander leaves (optional)
* 3 crushed garlic cloves
* 1/4 cup finely chopped parsley
* 1tsp ground cumin
* 1/2 tsp cayenne pepper
* 2 tsp salt
* 1/4 tsp black pepper
* 1/4 cup flour
* oil for frying
Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.
Add spices and flour.If mixture is too dry, add a few drops of water.
Make small balls about 1 1/4 " (3 cm) in diameter.Place on waxed paper
or a greased baking sheet.
Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown.Drain on a paper towel. Keep balls warm.
Makes 60-70 felafel (or falafel) balls.
To serve: Stuff 6 balls in a fresh pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce. Eat warm.