djo (12/08/82)
2 cups pureed chick peas (use canned or soak dry ones overnight)
1/2 teas. salt
1/4 teas. white pepper
1/4 teas. basil, marjoram, thyme mixed
1/4 teas hot pepper sauce
Fine dry cracker crumbs
2 eggs
2 tbls. olive oil
Add spices to puree mix. Add 2 tbls. crumbs. Beat eggs and stir in.
Stir in olive oil. Shape and fry. You may roll in crumbs before
frying if you like. I like to use my wok for frying but a frying
pan works just as well. ENJOY!
(If you like this I have a hummus recipe to serve with it, let me know)
Denise, La Jolla, CAida@wlbr.UUCP (07/05/84)
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Here is another falafel recipe found in the local Thousand Oaks
newspaper. It's simple to make and the yogurt/oregano sauce adds a
nice taste.
Falafel
------- makes: 4-6 pita sandwiches
1 15 oz. can garbanzo (chickpea) beans, drained
1 egg
1/4 C. sesame seed (toasted)
1 clove garlic, crushed
1/2 t. salt
1/4 t. white pepper
1/4 C. bread crumbs
Vegetable oil (for frying)
4-6 pita breads, cut off top part of bread
2 C. shredded lettuce
2 tomatoes, chopped
1 C. sliced cucumber
1 C. unflavored yogurt
1/2 t. oregano (ground or leaves)
Red pepper sauce (tabasco)
Cider vinegar (optional)
Mash garbanzo beans with food grinder or by hand. Mix with egg,
sesame seed, garlic, salt and pepper. Drop garbanzo mixture by
teaspoonfuls into bread crumbs; coat lightly. Shape into 1/2 - 1 inch
balls. Heat oil (1 inch) to 350 degrees in large skillet or electric fry
pan. Fry garbanzo balls, about 12 at a time until golden brown, about 3
minutes. Drain on paper toweling. Keep warm. Stuff 2 to 3 garbanzo balls
into each pita bread. Add lettuce, tomatoes, and cucumber. Add 2 to 3
more garbanzo balls. Mix yogurt and oregano; spoon over garbanzo balls.
Sprinkle sparingly with red pepper sauce and vinegar.
Maggie Wahl
{trwrb,vortex,bunker,scgvaxd}!wlbr!ida