1 ingredients:
1 cup chic peas
A Recipe for
Falafal Receipe
Never eat more than you can lift. |
| Miss Piggy |
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 |
An empty belly is the best cook. |
| Estonian Proverb |
This Recipe for Falafal Receipe is one of thousands in the Recipes-to-go Meal Cookbook.
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
If you enjoy this Falafal Receipe Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Herb Tip |
This is a recipe for Falafal Receipe from the recipe cookbook of Recipes-to-go (Meal)
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Food Tip |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
For falafel, drain and rinse 1 cup chick peas that have been soaked
overnight in fresh water. Grind them in a food processor. Soak 1 slice
white, crust-less bread in water and squeeze dry. Chop with 2 cloves
minced garlic and 2 tablespoons parsley. Add to the chick peas. Add
1/4 cup bulgar (rinsed and drained), 1/2 teaspoon each of coriander,
cumin and pepper and 1 teaspoon salt. Mix well and refrigerate at
least 30 minutes. Heat oil in a large pot. Form chick pea mixture
into small balls and deep fry 2 to 3 minutes. Serves 8.
Serves: 4
Falafal Receipe Recipe brought to you by Recipes To-Go