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Falafel Recipe
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To make Falafel for 12 you will need
Ingredients
| 1 1/2 | cups | Chick peas, cooked & drained | | 1 | | Onion, chopped | | 1/4 | cups | Parsley, chopped | | 3 | | Garlic cloves, crushed | | 1 | tablespoon | Chick pea stock | | 1/2 | teaspoons | Baking soda | | 1 | teaspoon | Coriander | | 1 | teaspoon | Cumin | | | Salt & pepper | | 1 | tablespoon | All-purpose flour, plus additional flour for coating patties | | | Oil for frying | | | Pitas, tops cut off | | | Tomato & onion salad | | 1 | dash | Harissa, see below, optional |
| | HARISSA | | | | 1/2 | pounds | Red chilis, stemmed, seeded & chopped | | 6 | | Garlic cloves, peeled | | 1 | teaspoon | Caraway seeds | | 1 | teaspoon | Salt | | 1 1/2 | teaspoons | Pepper | | 1 1/2 | teaspoons | Cumin | | 1 | teaspoon | Coriander | | | Olive oil |
Instructions
Place cooked chick peas in a blender. Add onion, parsley, garlic, stock,
soda, spices, salt & pepper. Process until smooth. Place in a glass bowl &
refrigerate until firm, 20 to 30 minutes. Shape into 12 patties. Dust
lightly with flour & fry in hot oil, turning frequently until browned &
crisp. Drain on paper towels. Put a pattie in a pita pocket, top with salad
& a little harissa if desired. HARISSA: Place peppers & garlic in a
processor & process until coarsely ground. Add remaining ingredients except
the olive oil & process until smooth. To store, place in a small jar, top
with a thinlayer of olive oil & refrigerate till ready to use. Makes 1 cup.
Enjoy your Falafel.
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Tue 17 Jun 2008
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