Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Dried chick peas -- cooked -OR-
30 oz Chick peas (2 cans) -- drained
1 Egg -- beaten
1 lg Onion -- finely chopped
2 tb Parsley -- chopped
1 cl Garlic -- crushed
1 ts Ground coriander
1 ts Ground cumin
1 pn Chili powder
Black pepper
Unbleached white flour -- for
- coating
Oil -- for shallow frying
Mash the chickpeas thoroughly, then add the egg, onion, parsley,
garlic & spices. Mix well, season to taste with pepper.
Shape the mmixture into balls about the size of chestnuts, then
coat in flour.
Put pita bread to warm under the broiler or moderate oven.
Pour enough oil in the frying pan to cover the base thinly and when
it is hot, saute the felafel in batches for 3 minutes on each side
until golden brown. Drain well on paper towels.
Cut each pita bread in half across the center, then fill each with
felafel, sliced tomato, and cucumber, and garnish wiith lemon and
fennel. (In place of egg, may use 2 tb chick pea flour.)
