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Falafel (Veg Times) Recipe
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3 Garlic cloves 1/2 md Onion, chopped 1/2 c Minced fresh parsley 1 1/2 c Cooked chick peas 1 tb Fresh lemon juice 1 ts Ground cumin 1/2 ts Basil 1/2 ts Coriander 1/2 ts Thyme 1/2 ts Salt 1/2 ts Hot pepper sauce Black pepper to taste 2 sl French bread, torn & soaked -- in cold water to cover 1/2 c Wholewheat flour 1 tb Extra-virgin olive oil Preheat oven to 375F. Blend garlic, onion & parsley in food processor till finely minced. Add chick peas & blend til lfinely chopped. Add lemon juice, herbs & spices. Squeeze water out of bread & add to mixture. Process till well mixed. Form mixture into 16 balls. Flatten each ball to form 1/2-inch patties & dredge in flour. Place on a lightly greased baking sheet. Bake for 10 minutes, turn & bake for another 10 minutes. In a heavy skillet, heat half the oil over medium-high heat. Add patties & fry till golden brown & crispy on the bottom. Turn patties, add rest of oil, fry till golden & crispy, then drain on paper towels. Serve with pita bread & garnished with lettuce, tomatoes, cucumbers, onions & hot sauce, see recipe. "Vegetarian Times" July, 1993
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