Recipe - Falafel--From Dry Chick Peas

1 cup Chickpeas; dry, cleaned
1/3 cup Dry bulgur
2 tablespoon Lemon juice
2 Eggs or
One half cup Egg Beaters or
3 Egg whites
3 tablespoon Water; cold
3 Cloves garlic; chopped
1 One half teaspoon Ground cumin
One half teaspoon Turmeric
2 tablespoon Fresh parsley; chopped
One half teaspoon Dried basil
1 teaspoon Dried marjoram
One half teaspoon Coriander seed; ground
1/8 teaspoon Cayenne
1 teaspoon Salt
Vegetable oil for frying or
vegetable oil spray

From: barbara pollack blpatcai@erols.com

Date: Fri, 2 Aug 1996 12:20:10 0400 (EDT)
Source: Ingredients, "The Jewish Holiday Cookbook" by G.K. Greene;
Directions, Barbara Pollack. Yield : 5060 one inch balls or 36
croquettes.

Place chickpeas in pot with 3 cups of water. Bring to a boil and simmer 10
minutes. Let stand for a minimum of 1 hour.

Soak the bulgur in warm water to cover for 20 minutes. Drain.

Place the chickpeas in a food processor with all lingredients except bulgur
and breadcrumbs. Pulseprocess until finely chopped but not pureed. Gently
mix in bulgur and enough breadcrumbs to hold mixture together. Cover the
mixture and refrigerate for at least 15 minutes.

Shape the mixture into one inch ball and set aside (make sure they are not
touching one another). Preheat frying pan with about One fourth inchof oil over
mediumhigh heat. Do not crowd the balls. Fry them until brown on all
sides. Drain on paper towels. Or deep fry.

To make fatfree: Use Egg Beaters or other egg substitute or egg whites
instead of eggs.

Bake instead of frying: Preheat the oven to 500 degrees F. Spray a cookie
sheet with oil spray or grease it. Shape into 1inch balls and flatten
slightly to make croquettes. Spray the tops of the croquettes. Bake for
1015 minutes until browned on the outside. Check to see if they need to
be turned (it depends on the cookie sheet).

Serving Ideas : Serve with pita bread, tahini sauce*, chopped salad

For a nearly fat free sauce, add a few drops of dark (toasted) sesame oil
to nonfat yogurt with salt. pepper, lemon juice and garlic to taste.

NOTES : I'm not sure if I've ever fried these. However, the baking
method I developed is very easy, and the results are quit good.

JEWISHFOOD digest 295

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.