posted by Mimi Hiller 02-26-101 3:39 PM
Israeli
Falafel from Chick Peas
Molly Katzen: "The Moosewood Cookbook"
4 cups cooked chickpeas
3 medium cloves crushed garlic
1/2 cups each finely minced celery and scallions
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1-1/2 teaspoon salt, or to taste
2 beaten eggs
3 Tablespoons tahini paste
3 Tablespoons flour or fine bread crumbs
dash black pepper
extra flour for coating
Mash the chickpeas well (make sure you cook them 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 2-in. pool of oil in a heavy skillet to 365 F. Deep-fry the falafel until golden, and serve immediately.
NOTE: While the falafel batter chills, prepare tahini-lemon sauce [following] and a salad of diced cucumbers, tomatoes and peppers. Douse the salad with plain oil and vinegar. Serve in pocket bread, all piled together.
Tahini-Lemon Sauce:
1-1/2 cups tahini
1-1/2 cups yogurt or buttermilk
1 med. clove crushed garlic
1/2 cup fresh-squeezed lemon
1/4 cup finely minced scallions
1/4 cup finely minced parsley
salt to taste
dash or two of cayenne
dash or two of paprika
1/2 teaspoon ground cumin (or more, to taste)
dash or two of tamari
Beat well, using a whisk, wooden spoon or even electric mixer. The more you whip it, the thicker it becomes. Follow your own personal designs.
Serve at room temperature on hot falafel or vegetables. Serve chilled on salad.