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By: Chris D.
| Description: | ||
| Time: | 1 hr 10 min (30 min to prepare, 40 min to cook) | |
| Meal type: | Snack | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 3 | |
| Ingredients: | ||
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1 each 1-1/2 cup cooked chickpeas (cooked from dry, or canned, drained) 1 each 1/4 cup whole wheat flour 1 each 1/4 cup loosely packed fresh parsley leaves 1 each 1 Tablespoon fresh lemom juice 1 each 1 Tablespoon minced onion 1 each 3 cloves minced garlic 1 each 1 teaspoon ground cumin |
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| Directions: | ||
| * While humming your national anthem (optional), throw the lot in a food processor or the like, and let 'er rip, until all the stuff has become yellowy matter. * Then, the tantalizing task of forming this substance into balls. * Just small ones, like cookies. * Put on a non-stick or greased (hey, whatever you're into) pan, and bake in the oven at around 500 degrees fahrenhiet, flipping once, until golden brown. * Once they have cooled, go ahead and get some pita bread (I like using the big ones). -- No humming is required for this step.-- * Slice a slot in the pitas, and then take a few falafel balls, and smear them on the inside of these forever talked about pitas. * Garnish with lettuce, sliced radishes, parsley, and tahini sauce, well, those are my favorites. |
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| Notes: | ||
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