Falafel
Ingredients
Chick Peas 1 594ml can
Onion 1 med
Parsley 30 ml
Cilantro 40 ml
Garlic 2
Hot Sauce 3 ml
Salt 4 ml
Cumin 5 ml
Coriander-Ground 5 ml
Flour 60 ml
Baking Powder 5 ml
Oil - Vegetable 170 ml
Tahani 50 ml
Yogurt - Plain 50 ml
Water 15 ml
Bread - Pita 2 loafs
Tomato 1
Pepper - Red 1
Lettuce 5 leaves
Preparation
1.Finely chop the onion, parsley and cilantro. Peel the garlic and put into a press.
2.Open and drain the can of chick peas, the rinse. Let drain.
3.Pour the chick peas in a bowl and crush with a potato masher (alternative do this in a food processor).
4.Add the onion, parsley, cilantro, cumin, coriander and salt. Mix in to the chick pea mixture.
5.Add baking soda and enough flour for the mixture not to be sticky and to form small balls that stay together . Put onto a cookie sheet and put into the freezer for 10 minutes.
6.Pour the Tahani into a bowl add the Yogurt and stir - then add the water to make a smooth, spreadable sauce.
7.Slice the tomatoes and peppers and wash and shred the lettuce leaves.
8.In a deep fat frier or wok add the oil and bring to 375. If you are using a wok when the oil is JUST beginning to smoke it is higher than this. Put the now almost frozen balls into the oil 3 or 4 at a time, turning until evenly brown. Drain on paper towels.
9.To serve, separate each pita into rounds, place a layer of sauce up the middle, then the pepper, tomato and lettuce. Finally cut the falafel's in half, and layer down the center. Roll up the pita and enjoy.
2.Open and drain the can of chick peas, the rinse. Let drain.
3.Pour the chick peas in a bowl and crush with a potato masher (alternative do this in a food processor).
4.Add the onion, parsley, cilantro, cumin, coriander and salt. Mix in to the chick pea mixture.
5.Add baking soda and enough flour for the mixture not to be sticky and to form small balls that stay together . Put onto a cookie sheet and put into the freezer for 10 minutes.
6.Pour the Tahani into a bowl add the Yogurt and stir - then add the water to make a smooth, spreadable sauce.
7.Slice the tomatoes and peppers and wash and shred the lettuce leaves.
8.In a deep fat frier or wok add the oil and bring to 375. If you are using a wok when the oil is JUST beginning to smoke it is higher than this. Put the now almost frozen balls into the oil 3 or 4 at a time, turning until evenly brown. Drain on paper towels.
9.To serve, separate each pita into rounds, place a layer of sauce up the middle, then the pepper, tomato and lettuce. Finally cut the falafel's in half, and layer down the center. Roll up the pita and enjoy.
