Recipe - Falafel

4 cup Garbanzo Beans; Canned, 2
cans
4 md Garlic Cloves; minced
2 teaspoon Cumin
1 teaspoon Turmeric
1 teaspoon Salt
One half cup Onion; finely minced
One fourth cup Minced Parsley; packed
One fourth cup Water
1 tablespoon Lemon Juice
1 ds Cayenne
1/3 cup 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 400ø.
Get a baking pan, cookie sheet, pie tinwhatever. Spray it with nonstick
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 23 felafel patties. For a larger one,
45 will do. Bake them for about 2025 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 cut or sliced up bell
peppers, onions, tomatoeswhatever you'd like

Recipe by: Moosewood Cookbook

Posted to fatfree digest by Windows 95 cabinluvr@lse.fullfeed.com on Feb
9, 1998