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Full Online Book HomeLearning KitchenBeansandgrains - Chickpeas Falafel
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Beansandgrains - Chickpeas Falafel Post by :Student Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2105

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

Beansandgrains - Chickpeas Falafel

Molly Katzen: "The Moosewood Cookbook"

4 cups cooked chickpeas
3 medium cloves crushed garlic
1/2 cups each finely minced celery and scallions
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1-1/2 teaspoon salt, or to taste
2 beaten eggs
3 Tablespoons tahini paste
3 Tablespoons flour or fine bread crumbs
dash black pepper
extra flour for coating

Mash the chickpeas well (make sure you cook them well enough to be mashable). Combine with other ingredients. Chill well. With floured hands make the batter into one-inch-diameter balls. Dust each one lightly with flour.

Heat a 2-in. pool of oil in a heavy skillet to 365 F. Deep-fry the falafel until golden, and serve immediately.

NOTE: While the falafel batter chills, prepare tahini-lemon sauce (following) and a salad of diced cucumbers, tomatoes and peppers. Douse the salad with plain oil and vinegar. Serve in pocket bread, all piled together.

Tahini-Lemon Sauce

1-1/2 cups tahini
1-1/2 cups yogurt or buttermilk
1 med. clove crushed garlic
1/2 cup fresh-squeezed lemon
1/4 cup finely minced scallions
1/4 cup finely minced parsley
salt to taste
dash or two of cayenne
dash or two of paprika
1/2 teaspoon ground cumin (or more, to taste)
dash or two of tamari

Beat well, using a whisk, wooden spoon or even electric mixer. The more you whip it, the thicker it becomes. Follow your own personal designs.

Serve at room temperature on hot falafel or vegetables. Serve chilled on salad.
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Beansandgrains - Chili Beans Chili Cheese Dip
2 Tbsp. butter 2 eggs 2 (1 lb.) cans chili with beans 1 lg. can hominy, drained 1 (1 lb.) Mexican flavor Velveeta cheese (mild or spicy), diced In large saucepan, scramble eggs in butter. Add chili and hominy; simmer 20 minutes. Add Velveeta a little at a time and stir until melted. Serve warm with Fritos Scoopers or tortilla chips. If desired, transfer dip to crockpot to keep it warm.

Beansandgrains - Chickpeas -  Two Habanero Hummus Beansandgrains - Chickpeas - Two Habanero Hummus

Beansandgrains - Chickpeas -  Two Habanero Hummus
2 (15 oz.) cans chickpeas -- drained and rinsed 8 cloves roasted garlic -- or 1/2 head 8 cloves fresh garlic -- chopped 4 oz. lemon juice 4 oz. tahini -- or more olive oil 3/4 tsp. red savina powder 3/4 tsp. smoked chocolate habanero powder ground cumin -- to taste salt -- to taste cilantro -- chopped finely Place garlic in food processor and process until finely chopped. Add chickpeas, tahini, habanero powders, cumin, salt and a bit of cilantro. With machine running, add olive oil in a thin stream. Puree until smooth. Add a touch of salt and pepper,