Falafel Recipe at Epicurean.com

Falafel Recipe

  Middle Eastern Vegetable

    




Ingredients:
2 c. thick pureed cooked chick-peas
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp mixed ground herbs - basil, marjoram, thyme
1/4 tsp hot pepper sauce
Fine dry cracker or bread crumbs
2 eggs
olive oil
shortening for deep frying

Directions:
Canned or cooked chick-peas should be drained and mashed. Grind chick-peas through the fine blade of a food chopper. Add salt, pepper, herbs, hot
pepper sauce and 2 tbsp cracker or bread crumbs. Beat eggs and stir into mixture. Stir in 2 tbsp melted shortening. Shape mixture into 2 1/2 to 3
inch fingers about 1 inch in diameter. Roll each in dry cracker or bread crumbs. Fry a few at a time in deep hot shortening for 2 to 3 minutes, or
till golden brown. Remove with a slotted spoon and drain on absorbent paper. Serve hot.

Makes 18 to 20 rolls.


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More Middle Eastern Vegetable Recipes

Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth Burbage
burbage@pell.net
Falafel


  

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