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Description:
An Arabic sandwich sold by street vendors in the Middle
East
Ingredients:
1/2 pound broad fava
beans (skinless), soaked overnight
1/2 pound dried chick
peas, soaked overnight
3 cloves crushed garlic
1 large onion finely
chopped
6 large scallions,
finely chopped
1/2 hot pepper finely
chopped or ground
1 tablespoon baking soda
3 tablespoons flour
1 cup finely chopped
parsley
1 teaspoon ground
coriander
1 1/2 teaspoons ground
cumin
1 tablespoon salt
1/2 teaspoon black
pepper
Vegetable oil for cooking
Instructions:
Rinse beans with cold water and drain.
Pound or grind the beans, or put through a food processor, add the garlic, onions and peppers,
and mix
well. Add the remaining ingredients. Pound or process into a
heavy paste. Cover and let stand 1 1/2 hour.
Take about 2
tablespoons of the mixture and form into patties about 1 1/2 inch in
diameter. Let the patties set another 15 minutes. Deep fry them in
vegetable oil until golden brown. The secret is in not
overcooking the chick pea patties, they must be moist, but not
mushy. Place the patties while hot inside a half piece of pita bread
and add chopped cucumbers, tomatoes, hot peppers, etc. in a
combination that suits your taste, and top with tahini sauce.
(see tahini
sauce recipes)
In the Middle East you will find a
wide variety of flavors and combinations of chopped vegetables,
etc. served with the falafel. Every Falafel stand has its own
style.
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