|
|
|
|
|
There are over 400 varieties of natural cheeses.
More Facts
|
|
|
|
|
To remove a sun tan/sun burn, add a little rose water to lime juice and apply on the affected area at night. Wash off with water the next morning.
More Beauty Tips
|
|
|
|
|
|
|
| Falafel |
Added: 30th Aug, 2005 | Viewed 808 times |  |  |
|
|
| Falafel is essentially ground spiced chickpeas shaped into balls and fried. Its scrumptious just eaten on its own and even yummier when stuffed inside pita breads. I recently sampled a gourmet pizza called 'Mediterranean' and one of the toppings was "Falafel" and it was a true masterpiece! |
|
| |
|
|
|
 |
|
| Ingredients |
| For The Falafel |
|
1 cup dried chickpeas
|
|
1/2 large onion, roughly chopped
|
|
2 tbsps finely chopped fresh parsley
|
|
2 tbsps finely chopped fresh cilantro
|
|
1 tsp salt
|
|
1 tsp dried hot red pepper
|
|
4 cloves of garlic
|
|
1 tsp cumin powder
|
|
1 tsp baking powder
|
|
vegetable oil for frying | | For The Garnish |
|
chopped tomato
|
|
chopped onion
|
|
diced green bell pepper
|
|
tahini sauce
|
|
pita bread
|
|
mango chutney |
|
|
| Method |
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips and mango. Drizzle with tahina thinned with water. |
|
| | Serving suggestions |
| Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips or mango. Drizzle with tahina thinned with water. |
| | Gel's Notes |
| The recipe and introductory text below are excerpted from Joan Nathan's book The Foods Of Israel Today | | This Middle Eastern snack is also known as ta’amia, amidst its controversial history is said to have originated somewhere on the Indian sub-continent. | | Chickpea falafels are served across the Middle East, and popularized by expatriates of those countries living abroad. | | Falafel is also referred to as | | The Egyptians use flava beans instead of chickpeas, but the chickpea version is more globally popular. | |
|
| |
|
| |
|
|
|
|
|
|
Weekend Projects 
