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Felafel




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Felafel

4 c Cooked chickpeas

2 c Soaked 1.5 hours, boiled until very soft

2 Beaten eggs

3 Cloves garlic (crushed)

1/2 c Finely minced scallions

1/2 c Finely minced celery

1/2 ts Ground cumin

3 tb Tahini

1/2 ts Tumeric

3 tb Flour

1/4 ts Cayenne

Dash black pepper

1 1/2 ts 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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