Falafel Veg Times
Ingredients| 3 garlic cloves 1/2 medium onion, chopped 1/2 cup minced fresh parsley 1 1/2 cup cooked chick peas 1 tbsp fresh lemon juice 1 tsp ground cumin 1/2 tsp basil 1/2 tsp coriander 1/2 tsp thyme 1/2 tsp salt 1/2 tsp hot pepper sauce 1 black pepper to taste 2 slice french bread, torn & soaked - in co, ld water to cover 1/2 cup wholewheat flour 1 tbsp extra-virgin olive oil |
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Preheat oven to 375F. Blend garlic, onion & parsley in food
processor till finely minced. Add chick peas & blend til lfinely
chopped. Add lemon juice, herbs & spices. Squeeze water out of bread
& add to mixture. Process till well mixed.
Form mixture into 16 balls. Flatten each ball to form 1/2-inch
patties & dredge in flour. Place on a lightly greased baking sheet.
Bake for 10 minutes, turn & bake for another 10 minutes.
In a heavy skillet, heat half the oil over medium-high heat. Add
patties & fry till golden brown & crispy on the bottom. Turn patties,
add rest of oil, fry till golden & crispy, then drain on paper towels.
Serve with pita bread & garnished with lettuce, tomatoes, cucumbers,
onions & hot sauce, see recipe.
"Vegetarian Times" July, 1993
Servings:
4
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