"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Falafel Recipe

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This recipe for Falafel, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dr. Jayakumar
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ckickpeas, dry
2 tbsp garlic, minced
1/3 cup onion, chopped
1 bunch parsley, minced
2 tsp cumin
1/2 tsp tumeric
1 1/2 tsp coriander
1/8 tsp cayenne
3/4 tsp baking soda
1 tsp salt

Directions:
Directions:
Soak chickpeas in water for at least 8 hours. Process all ingredients together in food processor with a small amount of water until finely ground (about the consistency of hamburger). Let mixture set about 1 hour. Scoop and form into flattened balls about 1 1/2 inches in diameter.
To Cook:
Traditional Method: Deep-fry in hot canola or peanut oil for about 3 minutes, or until golden brown. The crust should be crispy and not crumble when handled.
Low-Fat Method: Preheat oven to 400. Spray cookie sheet with non-stick spray and bake until golden brown.
For sandwiches: Split pita bread into equal halves. Place 1-2 falafel patties into pita. Add romaine lettuce, onion, cucumber and tomato. Top with tahini dressing (See recipe).

 

 

 

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