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Title: Falafal
Yield: 8 Servings
Categories: Grain, Main Dishes, Main Dishes


4 c Garbanzo Beans; Canned, 2
4 md Garlic Cloves; minced
2 ts Cumin
1 ts Turmeric
1 ts Salt
1/2 c Onion; finely minced
1/4 c Minced Parsley; packed
1/4 c Water
1 tb Lemon Juice
1 ds Cayenne
1/3 c Flour

Rinse the garbanzos and drain them well. If they were canned, just drain
them. Combine all ingredients (except flour) in a food processor or a
medium sized bowl and process or mash until batter is uniform. Add flour
and stir/process until thoroughly combined. The batter can be stored in the
refrigerator in a tightly covered container for days. Preheat oven to 400?.
Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick
spray for best results (weight watchers) and form the batter with a spoon
into a flattened ball. It should not be much bigger than your spoon. For a
felafel in a small pita bread, make 2-3 felafel patties. For a larger one,
4-5 will do. Bake them for about 20-25 minutes. You might flip them over
halfway through=0Abaking. They're finished when they are golden brown. The
aroma will fill your kitchen! Serve these in pita bread with sliced bell
peppers, onions, tomatoes--whatever you'd like

Recipe by: Moosewood Cookbook

Posted to fatfree digest by Windows 95 on Feb
9, 1998