Felafel
Ingredients
1/2 C.(s) bulghur
1 1/2 C.(s) coarsely crumbled bread
1 1/2 C.(s) chick peas, cooked
1/4 C.(s) lemon juice, fresh
2 tsp. garlic, finely chopped
2 tsp. coriander, finely chopped
1 tsp. red pepper, crushed
1 tsp. ground cumin
1 tsp. salt
Black pepper, freshly ground
Oil, for deep fat frying
Cooking Instructions
Place the bulghur in a small bowl, pour in enough cold water to cover it completely, and let the wheat soak for about 15 minutes. Drain thoroughly in a sieve or colander. Meanwhile, drop the crumbled bread into another bowl, add cold water to cover, and soak for 15 minutes or so. Drain the water from the bread and vigorously squeeze the pieces completely dry. Set the bulghur and bread aside. In a blender, combine the garbanzos, lemon juice, garlic, coriander, red pepper, cumin, salt and a few grindings of black pepper. Blend at high speed for 1 minute, or until the mixture is reduce to a smooth puree. Transfer the mixture to a deep bowl. Stir the wheat and bread into the garbanzo puree. Moistening your hands occasionally with cold water, shape the mixture into balls each about 1 inch in diameter. Arrange the balls on wax paper or a plate and let them dry at room temperature for about 1 hour. In a heavy 10 to 12 skillet with a deep frying thermometer or in an electric skillet or deep fryer, heat 2 to 3 inches of the oil or shortening until it reaches 375f. Fry the balls in the hot oil a dozen or so at a time for 2 to 3 minutes, or until they are golden brown. As they brown, transfer them with a slotted spoon to paper towels to drain while you fry the remaining batches. Regulate the heat if necessary to keep the oil at 375f during the entire cooking process. Mound the falafel on a heated platter and serve hat as an accompaniment to drinks or as a first course.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)