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Felafel


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Ingredients:

  • 1 lb Can chick peas (drained) or the same amount fresh cooked
  • 1 lg Onion, chopped
  • 2 tb Parsely, finely chopped
  • 1 Egg
  • 1 ts Dried hot red peppers
  • 1 ts Garlic powder
  • 1 ts Ground coriander or cumin
  • 1/2 c Breadcrumbs or fine burghul (cracked wheat) (up to 1)
  • 1 ts Sale
  • Vegetable oil

Directions:

1. Mix chick peas and onion
 
2. Add parsely, lightly beaten egg and spices
 
3. Whirl in a blender or mix very well
 
4. Add breadcrumbs until the mixture will form a small ball without sticking to your hands
 
5. Form the chickpea mixture into small balls about the size of a quarter
 
6. Flatten the patties slightly before frying them in deep hot fat until golden brown on each side
 
7. Drain on paper towels The recipe goes on to say that you should serve them individually with toothpicks, but felafel that is sold on every corner in Israel is like this:
 
pita halves, fried felafel balls, cucumbers, tomatoes, onion, techina, french fries (optional), pickle chips, other interesting things.
 
For the kids, place out separate bowls of everything, so they can pick and choose.
 
Fill a pita half with two or three balls, add some chopped veggies, french fries, anything else you might want to stuff in. Some of the things offered at the felafel stands here are fried eggplant, fried cauliflower, pickled carrots, whatever you want.
 
Top the stuff with a tablespoon of prepared techina, and place a large napkin on your lap because this can become messy eating!
 
Betayavon (Hebrew for Good Appetite)
 
Source: Israeli Cooking on a Budget
 
Date: Wed, 23 Feb 1994 12:16:59 +0200 (IST) From: "Joel W./Mirjam D." <yoel@brachot.jct.ac.il>
 
Posted to rec.food.recipes by pld@acsu.buffalo.edu (Pat Dennis) on Wed, 26 Jan 1994.