Falafel(Nyt)

* Exported from MasterCook *

FALAFEL (NYT)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------FORMATTED BY
S.GRABOWSKI-----------------
2 c Cooked chickpeas ->OR<-
1 1lb4oz can garbanzo beans
-drained and rinsed
1/3 c Water
1 Slice whole wheat bread
-crusts removed
1 tb Unbleached white flour
1/2 ts Baking soda
3 Cloves chopped garlic
1 Egg, sl. beaten
2 tb Chopped parsley
3/4 ts Salt
1/4 ts Fresh ground black pepper
1/4 ts Ground cumin
1/2 ts Ground tumeric
1/4 ts Dried basil
1/4 ts Dried marjoram
1 tb Tahini ->OR<-
Olive oil
Cayenne pepper to taste
Vegetable oil for deep fry
Flour for coating
5 Whole wheat pita, halved
1/2 c Chopped onion
1 Tomato, peeled & diced
1 c Shredded lettuce

1) Grind the chickpeas through the coarse blade of a
meat grinder or in the container of a food processor.
2) Add the remaining ingredients, with the exception
of the last 6 ingredients. Mix well. The mixture will
be soft. 3) Preheat the oven to 365F 4) Form the
mixture into 1" balls, coat with the flour and fry, in
a basket, four or five at a time, in the hot oil. The
balls rise to the surface and are light brown when
cooked. This takes about 2 minutes. Drain on paper
towels. Serve in whole wheat pita halves with chopped
onion, tomato, and shredded lettuce. From The New York
Times New Natural Foods Cookbook



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