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[Falafel]:
Submitted by: Rita Taule | Date Added: 18 Jul 2010
Listed in: Lebanese Appetizer

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 1 lb Chick peas; (soaked for 24 h
• 1 md Onion
• 1 md Potato; peeled
• 4 Garlic cloves
• 1 ts Ground coriander
• 1 ts Cumin
• 2 ts Salt
• 1/2 ts Pepper
• 1/2 ts Cayenne
• 1 tb Flour Vegetable oil for frying
• 2 ts Baking soda 
Preparation

• Drain chick peas.
• Quarter onion and potato.
• Run all through fine holes of the meat grinder along with the garlic two times.
• Add all remaining ingredients except baking soda and vegetable oil.
• Mix well.
• Run through grinder once more.
• Mix again.
• Cover and leave to rest for two to three hours.
• Heat oil for deep frying.
• While oil is heating add baking soda to the chick pea mixture.
• With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
• Deep fry, making sure patties are cooked through and are golden brown.
• Remove from oil with a slotted spoon and drain on paper towels. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)