Mark's version of falafels
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Mark's version of falafels
  Appetizers    Middle east    Snacks    Lunch  
Last updated 6/12/2012 1:02:47 AM. Recipe ID 26432. Report a problem with this recipe.
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      Title: Mark's version of falafels
 Categories: Appetizers, Middle east, Snacks, Lunch, Mark's
      Yield: 1 Recipe
      2 c  Chick peas
      4 ea Garlic cloves, minced
      1 sm Onion, minced
      1 tb Coriander
  1 1/2 tb Cumin
           Several dashes tabasco
      3 tb Wholewheat flour
           Salt & pepper
    1/4 c  Parsley, minced
           Stock, as needed
  Soak chick peas, rinse well, cover with fresh water, bring to a boil &
  simmer until very tender.  Depending on how fresh the chick peas are
  will determine how long this will take.  Give them about 1 1/2 hours.
  Drain well & set aside to cool.
  When cool, place chick peas in food processor bowl & blend until very
  smooth.  If you have a large enough bowl, add the rest of the
  ingredients, except the stock, & mix in the blender.  If the bowl is
  not large enough, you will have to do this in batches.  Then add the
  ingredients in order, mixing well after each addition.  Add a little
  stock if the mixture appears too dry or looks as if it is not going
  to hold together very well. Cover & set aside for 30 minutes.
  Shape into patties.  If the patties do not hold together very well,
  you may want to add a little more flour, but be careful, you do not
  want to make them too floury.  Place on a lightly oiled baking sheet
  & gently flatten. This amount should make 15 to 18 patties, so make
  them a reasonable size. Preheat the oven to 350F.  Bake the falafel
  patties for 5 minutes, remove trays, flip the patties & return to the
  oven for another 5 minutes. Remove from trays & cool on wire racks.
  To serve: Heat some olive oil in a good heavy skillet, you can
  choose: I use 2 tb of olive oil, or you could deep fry them in a wok.
  If using the wok method, crumble one dried red chile into the oil as
  it is heating. When the oil is hot, fry the falafel patties until
  golden. Flip & fry the other side.  Remove from the oil, drain &
  Either serve the falafel as part of a Middle Eastern platter
  including some baba ganouj, hummus, tabouleh, lettuce, tomatoes,
  green onions & pita. Or, make up a sauce using tahini & hot sauce,
  warm a pita bread, slice the top off, spread the tahini paste in the
  pita, drop in two patties, cover with lettuce, tomatoes & green
  onions.  Either a great snack or a main meal.

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Recipe ID 26432 (Apr 03, 2005)

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