*  Exported from  MasterCook  *
 
                               FALAFEL (NYT)
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           ------FORMATTED BY
                         S.GRABOWSKI-----------------
    2       c            Cooked chickpeas ->OR<-
    1                    1lb4oz can garbanzo beans
                         -drained and rinsed
      1/3   c            Water
    1                    Slice whole wheat bread
                         -crusts removed
    1       tb           Unbleached white flour
      1/2   ts           Baking soda
    3                    Cloves chopped garlic
    1                    Egg, sl. beaten
    2       tb           Chopped parsley
      3/4   ts           Salt
      1/4   ts           Fresh ground black pepper
      1/4   ts           Ground cumin
      1/2   ts           Ground tumeric
      1/4   ts           Dried basil
      1/4   ts           Dried marjoram
    1       tb           Tahini  ->OR<-
                         Olive oil
                         Cayenne pepper to taste
                         Vegetable oil for deep fry
                         Flour for coating
    5                    Whole wheat pita, halved
      1/2   c            Chopped onion
    1                    Tomato, peeled & diced
    1       c            Shredded lettuce
 
   1) Grind the chickpeas through the coarse blade of a
   meat grinder or in the container of a food processor.
   2) Add the remaining ingredients, with the exception
   of the last 6 ingredients. Mix well. The mixture will
   be soft. 3) Preheat the oven to 365F 4) Form the
   mixture into 1 balls, coat with the flour and fry, in
   a basket, four or five at a time, in the hot oil. The
   balls rise to the surface and are light brown when
   cooked. This takes about 2 minutes. Drain on paper
   towels. Serve in whole wheat pita halves with chopped
   onion, tomato, and shredded lettuce. From The New York
   Times New Natural Foods Cookbook
  
 
 
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