Category : Vegetables
Author : extremedzine
Hits : 3504
Date : 21/04/2003
4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)2 beaten eggs3 cloves garlic (crushed)1/2 cup *each*, finely minced, celery and scallions1/2 tsp ground cumin3 Tbs tahini1/2 tsp tumeric3 Tbs flour1/4 tsp cayenne, dash black pepper1.5 tsp salt
Mash chickpeas well (make sure they are cooked 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 two inch pool of oil in heavy skillet to 365 degrees.Deep fry felafel until golden brown, serve immediately.
Broccoli is available year-round from California, and available from Washington from June through October.
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