Falafel

Item

Title

Falafel

Description

A recipe for Falafel

Creator

None listed

pages

66

transcription

Ingredients
½ c. bulgur wheat
2 c. cooked, drained garbanzo beans
3 cloves garlic, minced or pressed
¼ c. lemon juice
1 tsp. ground cumin
1 tsp. salt
1 tsp. crushed, dried red chiles
2 eggs
½ c. dry bread crumbs
3 Tbsp. finely chopped fresh coriander
Salad oil
6 (6 inch) pocket break, warmed and halved
Thini sauce

Directions
Place bulgur in a small bowl and add boiling water to cover. Let stand 20 minutes. Meanwhile, in a blender or food processor, combine garbanzos, garlic, lemon juice, cumin, salt and chiles; whirl until smooth. Drain bulgur well. In a medium size bowl, beat eggs; them mix in bread crumbs, pureed garbanzo mixture, coriander and bulgur. Shape mixture into 6 (4 inch) patties. Pout oil to a depth of ¼ inch into a wide frying pan, over medium-dry heat. When oil is hot, add patties and cook turning once, until well browned (about 4 minutes on each side). Serve immediately. To serve, cut patties in half and place each piece in a warm pocket bread half; add salad and thini sauce.

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