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Felafel In Pita Pockets Recipe

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Felafel In Pita Pockets Recipe







Felafel In Pita Pockets Ingredients:

1 cup Dried Chick Peas Cooked OR
2 can (15-Oz) chick peas, drained
1 Egg Beaten
1 large Onion Finely Chopped
2 tbsp Chopped Parsley
1 Garlic Clove, Crushed
1 tsp Ground Coriander
1 tsp Ground Cumin
A Pinch Of Chili Powder
Black Pepper
Unbleached White Flour for
Coating
Oil for Shallow Frying

 

Felafel In Pita Pockets Preparation:

1. Mash the Chick Peas Thoroughly, Then add the Egg, Onion,
Parsley, Garlic & Spices. Mix Well, Season To Taste With Pepper.
2. Shape the Mmixture Into Balls About the Size Of Chestnuts,
Then Coat in Flour.
3. Put Pita Bread To Warm Under the Broiler or Moderate oven.
4. Pour Enough Oil in the Frying Pan To Cover the Base Thinly and
When It Is Hot, Saute the Felafel in Batches for 3 Min. on Each Side
until Golden Brown. Drain Well on Paper Towels.
5. Cut Each Pita Bread in Half Across the Center, Then Fill Each
With Felafel, Sliced Tomato and Cucumber and Garnish Wiith Lemon and
Fennel.
(in Place Of Egg, May Use 2 T. Chick Pea Flour.)



“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher



“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)




If you liked this Felafel In Pita Pockets recipe, you may like to browse the following sites:

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Important Note: This Felafel In Pita Pockets recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.
Felafel In Pita Pockets Recipe