"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

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.

Dr. Jayakumar
Added: Wednesday, March 22, 2006


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

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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