Falafel Recipe
Ingredients
1 cup bulgur
1/2 cup water
1 cup fine bread crumbs
3/4 cup water
1/2 cup red lentils (optional)
1 can (1 pound) garbanzo beans, drained and mashed
2 tablespoons minced parsely
1 tablespoon lemon juice
1 teaspoon garlic powder
3 sprigs cilantro, finely chopped
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
Pinch of salt and hot red pepper
Olive oil for frying
Directions
In a mixing bowl, soak the bulgur with the 1/2 cup water.
Soak the bread crumbs in the 3/4 cup water.
Simmer the lentils with one cup water for about 20 minutes, or until very soft.
Mix together all the ingredients, kneading well.
Refrigerate about 3 to 4 hours.
Form the mixture into about 8 to 12 small balls, each the size of a walnut.
Place the falafel on paper towel to absorb the moisture.
Flatten the balls slightly.
Fry a few at a time in deep hot olive oil until golden brown.
Drain on paper towel.
Serve the falafel piping hot with drinks.
Soak the bread crumbs in the 3/4 cup water.
Simmer the lentils with one cup water for about 20 minutes, or until very soft.
Mix together all the ingredients, kneading well.
Refrigerate about 3 to 4 hours.
Form the mixture into about 8 to 12 small balls, each the size of a walnut.
Place the falafel on paper towel to absorb the moisture.
Flatten the balls slightly.
Fry a few at a time in deep hot olive oil until golden brown.
Drain on paper towel.
Serve the falafel piping hot with drinks.
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