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Grains Main dish


  • 4 c Garbanzo Beans; Canned, 2 cans
  • 4 md Garlic Cloves; minced
  • 2 ts Cumin
  • 1 ts Turmeric
  • 1 ts Salt
  • 1/2 c Onion; finely minced
  • 1/4 c Minced Parsley; packed
  • 1/4 c Water
  • 1 tb Lemon Juice
  • 1 ds Cayenne
  • 1/3 c Flour


Rinse the garbanzos and drain them well. If they were canned, just drain them. Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for days. Preheat oven to 400ΓΈ. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results (weight watchers) and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a felafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through=0Abaking. They're finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like
Recipe by: Moosewood Cookbook
Posted to fatfree digest by Windows 95 <> on Feb 9, 1998