Text 10047, 102 rader
Skriven 2007-01-05 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: New Years gift!
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 RH> Israeli chickpea balls?  

 CS> Blurgh.  Doesnt sound appetizing to me at all.
 
There'll actually quite tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mr. Falafel's Falafel
 Categories: Vegetarian, Chilies, Middle east, Beans
      Yield: 4 Servings
 
      1 c  Dried chickpeas, soaked in
      5 c  Water for 25 hours
      1 ts Baking soda
      1 ts Salt
    1/2 c  Very finely minced onion
      2 tb Very finely minced parsley
      1 ts Ground roasted cumin seeds
      1 ts Ground coriander
      2    Cloves garlic, peeled and
           Mashed to a pulp
           Freshly ground pepper
      1 tb Lemon juice
           Pinch (or more) of cayenne
           Pepper
           Oil for frying
 
  Drain the chickpeas and put them into the container of a good
  processor or blender.  Add the baking soda and salt.  Turn the machine
  on and blend until you have the texture of coarse bread crumbs or fine
  bulgar wheat. You should NOT have a paste.
  
  Empty the chickpeas into a bowl.  Add the onion, parsley, cumin,
  coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently
  with a fork. Do not pat down. This mixture should be loose and
  crumbly.
  
  Put 2 inches of oil in a wok or other utensil for deep frying and set
  to a heat on a medium-low flame. You need a temperature of 350 to 375
  degreesF.
  
  While the oil heats, form the first batch of patties. Using a very
  light touch, form patties that are about 2 1/4 inches in diameter,
  about 3/4 inch thick in the center and less so at the edges.  Do not
  pat down or try to be too neat.  The patties should just about hold
  together.  Put as many patties into the hot oil as the utensil will
  hold in a single layer. Fry about 4 minutes or until the patties a
  reddish brown on both sides. Turn at least once during the frying
  process.
  
  When the patties are done, remove them with a slotted spoon and drain
  on a paper towel. do all of the patties this way.
  
  Serve hot, with Tahini Sauce.  You may also tear open an end off a
  pita bread, stuff in  two falafel and some shredded lettuce and sliced
  tomatoes, and then douse the stuffing with 2 tablespoons of Tahini
  Sauce to make a Middle Eastern sandwich.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saudi Falafel
 Categories: Arabic, Grains, Pancakes, Vegan, Middle east
      Yield: 4 Servings
 
    1/2 c  Chick peas (soaked for 24
           Hours)
    1/2 c  Fava beans (soaked for 24
           Hours)
      1 c  Mung beans (soaked for at
           Least 6 hours)
      1 bn Parsley
      1 bn Cilantro
      1 lg Onion
      6    7 cloves of garlic
      1 bn Scallions
      2 ts Baking powder
      1 ts Cumin
      1 ts Salt
    1/2 ts Pepper
    1/4 ts Ground red pepper
    1/4 ts Paprika
           Olive oil
 
  Drain peas and beans. Grind the chick peas, fava beans and mung beans
  in the food processor. Chop the onion, garlic, parsley and cilantro in
  the food processor. Mix the two mixtures together. Add the spices and
  salt with the baking powder.  Mix well. Make balls by tablespoonfuls
  of the mixture and deep fry them. Serve them with tahina sauce,
  cucumbers, tomatoes and green or black olives.
  
  This is my mom's recipe (a bonafide Saudi Arabian woman) and I think
  it is the best, not that I'm biased or anything.
  
  Ranee Mueller
 
MMMMM
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