From the Kitchen of: Bonnie
Source: Better Homes and Gardens Quick Soups
Make medium feh-LAH-fehl patties or balls to stuff a pita or make small balls for an appetizer.
| 1 | 19-oz. can | chickpeas (garbanzo beans), drained |
| 3/4 | cup | chopped onion |
| 3/4 | tsp. | ground cumin |
| 1/2 | tsp. | garlic powder |
| 1/2 | tsp. | parsley flakes |
| 1/2 | tsp. | baking powder |
| 3/4 | tsp. | salt |
| 1/4 | tsp. | pepper |
| 1/2 | tsp. | ground coriander |
| 1/8 | tsp. | turmeric |
| 1 | cup | fine dry bread crumbs |
| 2 | large | eggs |
| cooking oil, for deep frying | ||
| 11 | pita breads |
Add next 10 ingredients.
Mix well.
Shape into 1 inch balls.
Leave balls round or flatten into patties.
Lower balls or patties on slotted spoon into hot 375° F cooking
oil.
Cook for about 45 seconds until desired shade of brown.
Remove with slotted spoon to dish lined with paper towel.
Cut pitas in half. Stuff 4 balls or flattened patties in each.
Makes 44 falafels, enough for 11 pitas.
FALAFEL APPETIZERS: Shape into 3/4 inch balls. Serve hot with cocktail picks on the side with tahini sauce for dipping. Makes about 65.
MAIN COURSE FALAFELS: Shape into 1 1/2 inch balls to serve for
a main course. Serve with tahini sauce. Makes about 22.