posted by Fruffy 08-12-98 5:33 AM
Falafel
(The Jewish Holiday Cookbook)
1 c dry chick peas
1/3 c bulgur wheat (or Wheatena cereal)
2 to 3 tbsp lemon juice
2 large eggs
3 tbsp cold water
2 to 3 cloves garlic, chopped
1 to 1 1/2 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp chopped fresh parsley leaves
1/4 to 1/2 tsp each dried basil leaves, dried marjoram leaves, ground coriander
1/8 tsp cayenne pepper
1 tsp salt
1/2 to 1 c fresh bread crumbs
vegetable oil for frying
Sort and wash the dry chick peas. Put into a small saucepan with about
3 c cold water and bring to a boil over high heat.
Lower the heat and boil for 10 min. Turn off heat and let the chick peas
soak for 1 to 3 hours.
Meanwhile soak the bulgur or cereal in warm water to cover for about
20 min. Drain it.
Drain the partially cooked chick peas and put them into a food processor
fitted with the steel blade along with the lemon juice, eggs, water and
garlic. Pulse process until the peas are finely chopped, but not pureed.
Put the pea mixture into a bowl and add all the herbs, seasonings and drained bulgur. Mix well and
add enough bread crumbs so the mixture holds together well.
Let it rest for 15 to 30 min to firm up.
Shape mixture into 1" balls then flatten them slightly to make tiny
croquettes. When all the mixture has been shaped, heat oil that in
about 1/4" deep in a large skillet over medium heat.
Put several balls into the oil, fry them turning once until well browned
on both sides. Drain on paper towels. Repeat until all falafel have been
fried. Makes 50 to 60 balls.
Note: I usually make 1/2 a recipe.