Date: Mon, 14 Feb 94 17:06:57 EST
Here is the recipe, adapted from Moosewood Cookbook (sans the oil and
4 cups cooked chick peas (Garbanzo Beans) Canned okay (2 cans)
4 medium cloves garlic, minced
2 tsp cumin
1 tsm turmeric
1 tsp salt
1/2 cup finely minced onion or 6 minced scallions
1/4 cup (packed) minced parsley
1/4 cup water
1 Tbs lemon juice
dashes of cayenne
1/3 cup flour
Rinse the garbanzos and drain them well. If they were canned, just drain
Combine all ingredients (except flour) in a food processor or a medium sized
bowl and process or mash until batter is uniform.
Add flour and stir/process until thoroughly combined. The batter can be
stored in the refrigerator in a tightly covered container for days.
Preheat oven to 400F. Get a baking pan, cookie sheet, pie tin--whatever.
Spray it with non-stick spray for best results (weight watchers) and form the
batter with a spoon into a flattened ball. It should not be much bigger than
your spoon. For a felafel in a small pita bread, make 2-3 felafel patties.
For a larger one, 4-5 will do.
Bake them for about 20-25 minutes. You might flip them over halfway through
baking. They're finished when they are golden brown. The aroma will fill
Serve these in pita bread with sliced bell peppers, onions,
tomatoes--whatever you'd like.