Felafel (1)

From: hammond@odin.scd.ucar.edu (Steve Hammond)

Date: Thu, 15 Jul 1993 17:22:50 GMT

This recipe is from page 140 of the Moosewood Cookbook, by M. Katzen
I have made it many times and the felafel are great.

4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic (crushed)
1/2 cup *each*, finely minced, celery and scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 Tbs flour
1/4 tsp cayenne, dash black pepper
1.5 tsp salt

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 


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