Falafel Recipe

Middle Eastern Potpourri

More Middle Eastern Potpourri Recipes

Ingredients:

2 c. cooked chick peas
1 slice white bread, crust removed
1/2 c. water
1 tbsp. flour, plus more for coating
1 egg, beaten
1 tbsp. tahini (sesame paste)
1/4 tsp. ground cumin
1/4 tsp. ground turmeric
1/4 tsp. dried marjoram
2 cloves garlic, prssed
2 tbsp finely chopped parsley
Vegetable oil for deep-frying

Directions:

Process the chick peas in a food processor or blender until they are almost smooth but still have some texture. Soak the bread in the water for 1 minute. Squeeze out most of the water, mash the bread, and combine it with the chick peas. Stir in the tbsp. flour and the rest of the ingredieents and mix until all are well incorporated. Form the mixture into 2" balls and coat each with flour. Heat 3-4" of vegetable oil to 365 in a heavy pot or deep-fat fryer. Deep-fry the balls, a few at a time, in the hot oil for about 3 minutes, until golden brown. Drain on paper towels.

To make this favorite sandwich, combine the falafel balls in warmed pita bread with shredded lettuce, finely chopped scallions and diced tomatoes.

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Submitted 6/13/05.
Source: The Creative Cook
Submitted By: Ruth Burbage
burbage@pell.net
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