Falafel Pitas
Ingredients
1/4 cup minced fresh flat-leaf parsley
2 garlic-cloves, minced
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1 teaspoon ground cumin
3/4 teaspoon cayenne
3 (6-inch) pita breads (with pockets)
Preparation
1
Soak chickpeas in cold water to cover by 2 inches, refrigerated, for 24 hours. drain well.
2
Finely grind chickpeas in a food processor. add scallions, parsley, garlic, salt, baking powder, cumin, coriander, and cayenne and blend until as smooth as possible ( mixture will remain grainy). transfer to a bowl and let stand, covered, for 30 minutes.
3
Put a rack in middle of oven and preheat oven to 350 f.
5
Meanwhile form falafel into eighteen 1 1/2 inch wide patties and arrange in one layer on a sheet of wax paper. Heat 21/2 inches vegetable oil in a heavy 4 quart saucepan until it registers 375f on thermometer. fry falafel in batches turning once until golden brown 1 to 2 minutes per batch. transfer to paper towel to drain ( return oil to 375 f between batches.)
Tools
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About
For this middle eastern specially, falafel small, deep fried balls or patties made from spiced coarse chickpea paste is stuffed into a pita with chopped vegetables and a tangy sauce and eaten like a sandwich. it makes a substantial meal. if you've never had homemade falafel you are in for a treat. (recipe by Ruth Reichl
Yield:
6.0 sandwich
Added:
Monday, November 30, 2009 - 3:52pm
