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For those interested:
Felafel
from The New Moosewood Cookbook by Mollie Katzen c.2000
Ingredients:
4 cups cooked chickpeas (or 2 15 oz cans)
4 med cloves garlic, minced
2t cumin
1t turmeric
1t salt1/2 c. finely minced onion (or 6 scallions minced)
1/4 c. packed minced parsley
1/4 c. water
1T lemon juice
few dashes of cayenne
1/3 c. flour
olive oil for frying
1. Rinse the chickpeas and drain well.
2. Combine all ingredients except flour in food processor or medium sized bowl and process (or mash) until you have a uniform batter.
3. Add flour, and stir thoroughly until combined. You can cook the felafel right away or store batter in tightly covered container in the fridge for several days.
4. Heat a heavy skillet and add about 3T of olive oil. When it is hot enough to sizzle a bread crumb, drop tablespoonfuls of batter into the pan, flattening slightly like a small, thick pancake. Saute for about 10 minutes on each side until golden and crisp. Add small amounts of of extra oil to the pan as needed throughout the cooking.
5. Place the cooked felafel on a plate lined with paper towels and if necessary, keep warm in a 300 degree F oven until serving time.
Felafel
from The New Moosewood Cookbook by Mollie Katzen c.2000
Ingredients:
4 cups cooked chickpeas (or 2 15 oz cans)
4 med cloves garlic, minced
2t cumin
1t turmeric
1t salt1/2 c. finely minced onion (or 6 scallions minced)
1/4 c. packed minced parsley
1/4 c. water
1T lemon juice
few dashes of cayenne
1/3 c. flour
olive oil for frying
1. Rinse the chickpeas and drain well.
2. Combine all ingredients except flour in food processor or medium sized bowl and process (or mash) until you have a uniform batter.
3. Add flour, and stir thoroughly until combined. You can cook the felafel right away or store batter in tightly covered container in the fridge for several days.
4. Heat a heavy skillet and add about 3T of olive oil. When it is hot enough to sizzle a bread crumb, drop tablespoonfuls of batter into the pan, flattening slightly like a small, thick pancake. Saute for about 10 minutes on each side until golden and crisp. Add small amounts of of extra oil to the pan as needed throughout the cooking.
5. Place the cooked felafel on a plate lined with paper towels and if necessary, keep warm in a 300 degree F oven until serving time.
