Falafel Recipe
Ingredients
| Bulgur | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1 cup fine bread crumbs | ||
| Water | 3/4 Cup (16 tbs) | |
| Red lentils | 1/2 Cup (16 tbs) | |
| Garbanzo beans | 1 Can (10oz), drained | |
| Parsely | 2 Tablespoon, minced | |
| Lemon juice | 1 Tablespoon | |
| Garlic powder | 1 Teaspoon | |
| Cilantro sprig | 3 , finely chopped | |
| Ground cumin | 2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Olive oil for frying | ||
| Pinch of salt and hot red pepper | ||
| Pinch of salt and hot red pepper | ||
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.
Chef
