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Name: Felafel #1
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 ds Black pepper; 2 Beaten eggs; 1/2 c Finely minced scallions; 1 1/2 ts Salt; 4 c Cooked chickpeas (2 cups; 3 tb Flour; 1/4 ts Cayenne; 3 Cloves garlic (crushed); 3 tb Tahini; 1/2 ts Tumeric; 1/2 ts Ground cumin; 1/2 c Finely minced celery

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INGREDIENTS

1 ds Black pepper
2 Beaten eggs
1/2 c Finely minced scallions
1 1/2 ts Salt
4 c Cooked chickpeas (2 cups
3 tb Flour
1/4 ts Cayenne
3 Cloves garlic (crushed)
3 tb Tahini
1/2 ts Tumeric
1/2 ts Ground cumin
1/2 c Finely minced celery

Servings

INSTRUCTIONS

This recipe is from page 140 of the Moosewood Cookbook, by M. Katzen I have made it many times and the felafel are great. Mash chickpeas well (make sure they are cooked well enough to be mashable). Combine with other ingredients. Chill well. With floured hands, make the batter into one-inch-diameter balls. Dust each one lightly with flour. Heat a two inch pool of oil in heavy skillet to 365 degrees. Deep fry felafel until golden brown, serve immediately. My Modifications: 1. I usually use 1-2 tsp of cayenne because I like them spicy. 2. I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. Dont put too many in the wok at a time or the temp. will drop. 3. I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa sprouts and tuck them into a pita with some ranch dressing. HAMMOND@ODIN.SCD.UCAR.EDU (STEVE HAMMOND) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Felafel #1

1 ds Black pepper
2 Beaten eggs
1/2 c Finely minced scallions
1 1/2 ts Salt
4 c Cooked chickpeas (2 cups
3 tb Flour
1/4 ts Cayenne
3 Cloves garlic (crushed)
3 tb Tahini
1/2 ts Tumeric
1/2 ts Ground cumin
1/2 c Finely minced celery

This recipe is from page 140 of the Moosewood Cookbook, by M. Katzen I  have made it many times and the felafel are great.     Mash chickpeas well (make sure they are cooked well enough to be  mashable). Combine with other ingredients. Chill well. With floured hands,  make the batter into one-inch-diameter balls. Dust each one lightly with  flour. Heat a two inch pool of oil in heavy skillet to 365 degrees. Deep  fry felafel until golden brown, serve immediately.     My Modifications:    1. I usually use 1-2 tsp of cayenne because I like them spicy.    2. I usually heat the oil in my wok and then drop the batter into the wok  by spoonfuls. Dont put too many in the wok at a time or the temp. will  drop.    3. I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa  sprouts and tuck them into a pita with some ranch dressing.    HAMMOND@ODIN.SCD.UCAR.EDU    (STEVE HAMMOND)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (22g)
Recipe Makes: 8 Servings

Calories: 68
Calories from Fat: 39 (57%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.5g
Cholesterol 46.5mg		14 %
Sodium 23.1mg		1 %
Potassium 72.2mg		2 %
Total Carbohydrate 5.1g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 4g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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