Recipe: Yemeni Type Falafel
About the Author
- Habeeb Salloum
- hsalloum [11,306]
[1 rating]
- 0 Comments | Add Yours
- Send Story
- Print Story
- Stories of Interest
Been to Sanaa?
Share Your Travel Tips
|
|
Makes about 4 dozen small patties
2 cups chickpeas, soaked overnight and drained
4 cloves garlic, crushed
1 cup finely chopped fresh coriander leaves
1 cup finely chopped parsley
1 cup finely chopped green onions
1 egg
2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon baking soda
1/8 teaspoon cayenne
oil for frying
Place chickpeas in food processor and process for about a minute. Add remaining ingredients, except oil, and process until a dough-like paste is formed. Make into small patties, then deep fry and serve warm.
Note: Falafel are best eaten as sandwiches by placing patties in a bed of eggplant purée and tomato salad in pita bread, cut in half and the halves made into pouches.
* * * * *
Published on 3/29/06
