Recipe

The Great Felafel Sandwich Recipe

	Midgelet / All my dishes 5 months ago A great Mid-Eastern treat. These can be made with canned or dried chickpeas. Place in pita bread and may also served with tahini, hummus , or what ever you like. I also posted a while ago another version, but different recipe for felafel fritters Prep:20m Cook:10m Servings:6	Midgelet
	israeli mideastern fried sanwich felafel chickpeas garbanzo tahini

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Ingredients

1 cup dried chickpeas

1 teaspoon cumin

Half a large onion, roughly chopped (about 1 cup)

1 teaspoon baking powder

4-6 tablespoons flour

2 tablespoons finely chopped fresh parsley

Soybean or vegetable oil for frying

Chopped tomato for garnish

2 tablespoons finely chopped fresh cilantro

Diced onion for garnish

1 teaspoon salt

Diced green bell pepper for garnish

1 teaspoon dried hot red pepper

Tahina sauce

4 cloves garlic

Pita bread

Directions

Prep time does not include soaking of beans or chilling of the mixture time

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.

Drizzle with tahina thinned with water.

Note: Egyptians omit the cilantro and substitute fava beans for the chickpeas.

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Comments

chichimonkeyface 5 months ago said:
Another great sandwich!

rhianna 5 months ago said:
Glad to see this here.

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