E cookbook's falafel recipe by mo123 ..... Sara’s Soup Kitchen
Date: 1/19/2009 10:12:20 AM ( 16 y ago)
Hits: 588
URL: https://www.curezone.org/forums/fm.asp?i=1338726
Falafel
1 1/4 cups (8 ounces) dried chickpeas
1/2 cup (3 ounces) bulgur wheat
2 cloves garlic, peeled and chopped
4 scallions, roughly chopped
3 tablespoons chopped flat-leaf parsley
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/2 teaspoon baking soda
Freshly ground black pepper
Vegetable oil, for deep frying.
Place chickpeas in a large bowl and cover with cold water.
Refrigerate for 24 hours. Rinse bulgur in a fine-meshed sieve, and
transfer to a bowl. Cover and let stand for 20 minutes. Drain
chickpeas. In a food processor, combine chickpeas, bulgur, garlic,
scallions and parsley. Add coriander, cumin, cayenne, lemon juice,
salt and baking soda. Season with black pepper to taste. Process
until ground to a coarse paste-like consistency. Cover and let stand
for 30 minutes.
With moistened hands, shape rounded tablespoons of the mixture into
meatball-size balls. Heat oil for deep frying to 375F degrees, or
until a cube of bread turns golden in 1 minute. Deep-fry 6 or 7
falafel at a time, turning to brown evenly, about 5 minutes. (To
check if falafel is cooked, cut one in half. The color should be even
through to the middle. If not even, increase cooking time by 1
minute.) Drain on paper towels. Yield: About 30 fritters.
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