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 Falafel:
Falafel seems to be
internationally known. It tends to appeal even to the
uninitiated in foreign foods. If you haven't tried it
already, imagine a pocket of pita (Arabic) bread, filled
with piping hot falafel, topped with vegetable slices,
moistened with the tangy tahina sauce, and if your taste
buds so desire, a few drops of hot sauce to boot!
Compare the Falafel to the Hamburger. In the Middle East it is
sold on every other corner, from restaurants to sidewalk
stands; falafels presented in a sandwich or in a paper cone
to simply munch on.
Clearly Falafel is healthful food. It is also very popular
with vegetarians. When frying Falafel be especially mindful
of the wee children hovering about the kitchen.
Ingredients:
-
500 mL (2 cups) dried chick peas
(absolutely not canned).
-
1 medium onion quartered.
-
2-3 cloves garlic.
-
2-3 slices stale bread.
-
50 mL (1/4 cup) parsley.
-
1/3 head sweet red pepper.
- 10 mL
(2 tsp) salt.
- 3 mL
(3/4 tsp) black pepper.
- 10 mL
(2 tsp) cumin.
-
10 mL (2 tsp) oregano.
- 10 mL
(2 tsp) ground coriander.
- 5 mL
(1 tsp) red hot pepper flakes.
-
20 mL (4 tsp) flour.
- 10 mL
(2 tsp) baking powder.
- 50 mL
(1/4 cup) water.
- 5 mL
(1 tsp) baking powder.
-
125 mL (1/2 cup) water.
-
vegetable oil for deep frying.
 Directions:
Pick out foreign matter from
between the peas. Place in a large bowl, cover generously
with water and soak overnight.
Drain peas. Add onion, garlic,
bread, parsley, and red sweet pepper. Run through the fine
blade of a meat grinder. (You may process in food processor
until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder
and water. Mix well.
In a small dish mix the remaining baking powder and water. Use
it to moisten the palm of your hands and form balls of the
chick peas mixture the size of walnuts, then flatten a bit.
Deep fry in oil at medium high heat until golden brown. Serve
piping hot.
Arrange in halved
loaves of pita (Arabic bread), topped with salad vegetables
and tahina sauce. Some people love it topped with
sauerkraut, wedges of tomato and tahina sauce. Hot pepper
may also be sprinkled on top.
Makes 5-7 servings.
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