Another Falafel Recipe

Yields:	12 patties
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	Preparation	10 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

1 1/2	cups	chickpeas (garbanzo beans)	cooked and drained
1	each	onion	chopped
1/4	cup	parsley leaves	chopped
3	cloves	garlic	crushed
1	tablespoon	water	or chickpea stock
1/2	teaspoon	baking soda
1	teaspoon	coriander
1	teaspoon	cumin
1	x	salt and black pepper
1	tablespoon	flour, all-purpose	plus additional flour for coating patties
1	x	vegetable oil	for frying
1	x	pita bread	tops cut off
1	dash	harissa	see below, optional

Harissa
1/2	pound	red chili peppers	stemmed, seeded and chopped
6	cloves	garlic	peeled
1	teaspoon	caraway seeds
1	teaspoon	salt
1 1/2	teaspoons	black pepper
1 1/2	teaspoons	cumin
1	teaspoon	coriander
1	x	olive oil

Directions

Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth.

Place in a glass bowl and refrigerate until firm about 20 to 30 minutes.

Shape into 12 patties.

Dust lightly with flour and fry in hot oil, turning frequently until browned and crisp. Drain on paper towels.

Put a pattie in a pita pocket, top with parsley, tomatoes, onion and a little harissa if desired. Tazikki, yogurt and tahini are also nice.

HARISSA:

Place peppers and garlic in a processor and process until coarsely ground.

Add remaining ingredients except the olive oil and process until smooth. To store, place in a small jar, top with a thin layer of olive oil and refrigerate till ready to use.

Makes 1 cup.

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Member Review

Polish Stew

i try this it is great

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