At Hannukah, or for special occasions we like to make Falafel at home. I got this recipe from a little recipe book put out by the Israeli Embassy. Hope you enjoy it.
Falafel
16 oz. cooked chick-peas (drained)
1 lg. onion, roughly chopped
2 tbsp. Parsley, chopped
1 egg
1 tsp. salt
1/2 to 1 C. Breadcrumbs
1 tsp. Ground Cumin
1/2 tsp. ground coriander
1/2 tsp. Crushed Red Peppers
1 tsp. Garlic Powder
A whole lot of vegetable oil
Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in a food processor or blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture in small balls about the size of a quarter (one inch in diameter). Fry until golden brown. (If frying in a pan, flatten them slightly before frying and flip to brown both sides.) Drain on paper towels. Serve with chopped tomato, cucumber, lettuce, onion, and tehina inside pita.
Tehina
1 C. Tahini (sesame paste)
2 cl. Garlic, crushed
1/2 C. Water (or more)
dash of cayenne
1 tsp. Salt
1/2 bunch parsley, chopped
juice from 2 lemons
olive oil for garnish
Mix tahini, garlic, water, pepper, salt, and lemon juice until you get a smooth paste. Add water if tehina is too thick.
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