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Full Online Book HomeLearning KitchenBeansandgrains - Chickpeas - Falafel Recipes By Meryl
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Beansandgrains - Chickpeas -  Falafel Recipes By Meryl Post by :twoelfling Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3336

Click below to download : Beansandgrains - Chickpeas - Falafel Recipes By Meryl (Format : PDF)

Beansandgrains - Chickpeas - Falafel Recipes By Meryl

4 servings

1 1/2 cups dried garbanzo beans
1/2 cup chopped onions
1/4 cup packed fresh parsley leaves
2 cloves garlic, chopped
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon coriander seeds, crushed or ground
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
2 tablespoons all-purpose flour
vegetable oil (for frying)
1/4 cup tahini
1/4 cup cold water
1 tablespoon fresh lemon juice
1 pinch salt
4 pita breads
2 cups thinly sliced crisp lettuce, washed and dried
4 slices tomatoes, thin
hot red pepper sauce


Pick over, rinse, and soak the chickpeas over night or until doubled in size. Drain thoroughly.

Place in a food processor and finely chop. Then add onions, parsley, garlic, cumin, salt, coriander seeds, baking soda, ground red pepper to the food processor and pulse until mixture is coarsely pureed. Empty into a bowl and stir in the flour.

With wet hands, form the chickpea mixture into 4 patties, each about 3 inches in diameter. Let stand for 15 minutes.

Meanwhile, preheat the oven to 350 degrees.

Pour into deep skillet the oil until about 1/2 inch covers the bottom of the skillet. Fry the chickpea patties until golden brown on both sides, about 4 minutes each side. Drain on paper towels.

Stir together tahini, cold water, lemon juice and salt.

Wrap the pita bread in foil. Heat in the oven until warmed, about 10 minutes. Open one edge of each pita bread and distribute among pockets the lettuce and tomatoes. Add a falafel to each pita and drizzle with tahini sauce. Add the hot pepper sauce if desired.


Falafel

1 (19 oz) can chickpeas, drained & rinsed
2 cloves garlic, minced
1/4 cup packed fresh parsley
1/4 cup packed fresh cilantro (if you dislike cilantro, just double the parsley)
2 tbsp. chopped onion
salt & pepper to taste
1/4 cup fresh lemon juice
1/4 tsp. baking powder

Sesame Sauce:
1/4 cup lemon juice
1/4 cup water
2 tbsp. tahini (sesame paste)
salt & hot pepper sauce to taste


Combine all ingredients except baking powder in a food processor and process until the texture of ground nuts. Add baking soda and pulse a couple times. Form into small patties and fry until golden brown.
From the poster: "(Traditionally, they are deep-fried; I do mine in a non-stick pan)."

Serve with Sesame Sauce:
Whisk 1/4 cup lemon juice, 1/4 cup water, 2 tbsp. tahini (sesame paste), salt and hot pepper sauce to taste until smooth.
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