From: barbara pollack Date: Fri, 2 Aug 1996 12:20:10 -0400 (EDT) Source: Ingredients, "The Jewish Holiday Cookbook" by G.K. Greene; Directions, Barbara Pollack. Yield : 50-60 one inch balls or 36 croquettes. Place chickpeas in pot with 3 cups of water. Bring to a boil and simmer 10 minutes. Let stand for a minimum of 1 hour. Soak the bulgur in warm water to cover for 20 minutes. Drain. Place the chickpeas in a food processor with all lingredients except bulgur and breadcrumbs. Pulse-process until finely chopped but not pureed. Gently mix in bulgur and enough breadcrumbs to hold mixture together. Cover the mixture and refrigerate for at least 15 minutes. Shape the mixture into one inch ball and set aside (make sure they are not touching one another). Preheat frying pan with about 1/4 inchof oil over medium-high heat. Do not crowd the balls. Fry them until brown on all sides. Drain on paper towels. Or deep fry. To make fatfree: Use Egg Beaters or other egg substitute or egg whites instead of eggs. Bake instead of frying: Preheat the oven to 500 degrees F. Spray a cookie sheet with oil spray or grease it. Shape into 1-inch balls and flatten slightly to make croquettes. Spray the tops of the croquettes. Bake for 10-15 minutes until browned on the outside. Check to see if they need to be turned (it depends on the cookie sheet). Serving Ideas : Serve with pita bread, tahini sauce*, chopped salad For a nearly fat free sauce, add a few drops of dark (toasted) sesame oil to nonfat yogurt with salt. pepper, lemon juice and garlic to taste. NOTES : Im not sure if Ive ever fried these. However, the baking method I developed is very easy, and the results are quit good. JEWISH-FOOD digest 295 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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