Felafel (1)
A vegetable recipe for Felafel (1).
Ingredients
- 4 cup cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)
- 2 beaten eggs
- 3 clove garlic, crushed
- 0.5 cup *each*, finely minced, celery and scallions
- 0.5 tsp ground cumin
- 3 Tbs tahini
- 0.5 tsp tumeric
- 3 Tbs flour
- 0.3 tsp cayenne, dash black pepper
- 1 0.5 tsp salt
Instructions
- 1
This recipe is from page 140 of the Moosewood Cookbook, by M. Katzen I have made it many times and the felafel are great.
- 2
Mash chickpeas well (make sure they are cooked well enough to be mashable). Combine with other ingredients. Chill well. With floured hands, make the batter into one-inch-diameter balls. Dust each one lightly with flour. Heat a two inch pool of oil in heavy skillet to 365 degrees. Deep fry felafel until golden brown, serve immediately. My Modifications: I usually use 1-2 tsp of cayenne because I like them spicy. I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. Don't put too many in the wok at a time or the temp. will drop. I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa sprouts and tuck them into a pita with some ranch dressing