Falafel - Cover and chill 1 hour Chilling makes the batter...

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Falafel: A Middle East Delight Tyler Liebnau May 29, 2008
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What is Falafel? Spicy chickpea croquettes Deep-fried Served in pocket bread (pita) with Sesame-lemon sauce Cuisine of Israel, Palestine, Lebanon
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Falafel Ingredients Serves 6 4 cups cooked chickpeas 3 medium cloves crushed garlic 2 beaten eggs 3 tbls. sesame paste 3 tbls. flour ½ cup finely minced scallions ½ cup finely minced celery Flour for coating
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Falafel Ingredients Serves 6 Spices ½ tsp. turmeric ¼ tsp. cayenne Dash black pepper 1½ tsp. salt ½ tsp. ground cumin
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Prepare Chickpeas Use 4 cups canned chickpeas OR 1. Soak (4 hours or overnight) 2 cups raw chickpeas in 8 cups of water 2. Boil, then simmer until soft (3 hours) 3. Drain
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Prepare the Batter Mash chickpeas Combine with all ingredients and spices
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Unformatted text preview: Cover and chill 1 hour Chilling makes the batter easy to roll Sesame-Lemon Sauce Combine 1 cups sesame paste 1 cups plain yogurt 1 clove crushed garlic cup lemon juice cup minced scallions cup minced parsley tsp. ground cumin Dash cayenne Dash paprika Salt to taste Dash soy sauce Cucumber, Pepper & Tomato Salad Combine 1 cup diced cucumber 1 cup diced green pepper 1 cup diced tomato 3 tbls. oil 1 tbls. vinegar Salt and pepper to taste Cook and Serve 1. Roll batter (with floured hands) into 1-inch diameter balls 2. Coat balls with flour 3. Deep fry golden brown 4. Serve hot in pocket bread with Cucumber, pepper & tomato salad Sesame-lemon sauce...
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This note was uploaded on 10/04/2011 for the course ECON 101 taught by Professor Vladimir during the Fall '11 term at Central Mich..

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Falafel - Cover and chill 1 hour Chilling makes the batter...

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