LOCATION: Recipes >> Beans >> Felafel
|
 |
|
Felafel
|
|
|
|
Yield: 5 servings
1/2 lb dried chickpeas
1 lg garlic clove
1 lg onion
1/2 ts cumin
1/2 ts coriander
6 sprigs fresh parsley
1/8 ts cayenne
1/4 ts baking powder
Cover dried peas with water and let soak overnight. Drain. Put in
a food processor with half the onion, garlic and spices etc. Blend
to a fine puree. empty into bowl and puree second half.Add baking
powder and mix well. Wet hands and form into balls the size of a
walnut. May roll in some flour to coat and deep fry in hot oil till
golden. Serve with a humus dip in pita. Or eat with a salsa sauce.
Note: do not use canned chickpeas with this recipe.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
