From thanisa@df.lth.se Tue Aug 26 15:06:18 1997 Date: 25 Aug 1997 06:31:31 -0600 From: Emma Fernlund Newsgroups: rec.food.recipes Subject: COLLECTION (3) Falafel Followup-To: rec.food.cooking Israeli Falafel Falafel Falafel Eggplant Parmesan Israeli Falafel - 8 oz chick peas (not canned, please. See note at the end.) 3 Tablespoons Wheatmeal or Cracked wheat or Burguhl. 3 cloves garlic, minced 1 teaspoon cumin 2 tablespoon fresh coriander, chopped as fine as possible. 2 tablespoons flour 1 teaspoon salt 1/4 tsp. white pepper Soak chick peas in water for 8 hours. Drain and grind. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind. Mix all ingredients together. Form balls about 3/4 inch diameter. Deep fry until golden brown (best fried in a net or a deep fryer). Serve in/with pita bread, Hummus, Tahini sauce, tomatoes-cucumbers-parsley-lemon juice salad. Save me some. Note: It is possible to use canned chick peas. However, it is not as good, and you have to count more weight (because they are pre-cooked, and absorbed water) From: Hillel Sommer Falafel - 1 (13-oz.) can garbanzo beans, drained 1 onion, cut in fourths 2 cloves garlic 4 slices fresh white bread, cubed 1/4 tsp cumin seeds 4 small dried red chilies, crushed 1 Tbs chopped fresh parsley Salt and freshly ground pepper to taste 1 egg, beaten 1/3 cup dry fine bread crumbs Vegetable oil for deep frying 4 pieces pita bread, warmed Shredded lettuce Onion slices Tomato slices Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes. Half fill a deep fryer or sauce pan with oil; heat to 375F(190C) or until a 1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion, and tomato slices and serve hot. Make 8 servings. From: crume@magnus.ircc.ohio-state.edu (Stephen K Crume) Falafel Eggplant Parmesan I invented this variation on eggplant Parmesan last night. The basic recipe is from the Vegetarian Epicure Book 2. The use of falafel rather than breadcrumbs adds a really nice spicy flavor. 1 medium to large eggplant 1 egg, beaten 1/2 cup falafel mix Olive oil 1 can tomato sauce (preferably chunky) Chopped oregano, garlic, and optional other Italian herbs 1 cup grated mozzarella cheese 1/2 cup Parmesan cheese Heat frying pan with generous amount of olive oil; preheat oven to 400 F. Slice washed eggplant crossways into rounds about 1/2 inch thick and dip first into egg and then into falafel mix. Place eggplant slices in frying pan a few at a time and fry till browned on both sides. You may have to add more olive oil. After all slices are fried, put them in a baking dish (works best if the eggplant slices all fit on the bottom layer, but can be done in more layers if you take more baking time). Spread mozzarella over the eggplant. Mix garlic, oregano & other herbs with the tomato sauce; spread tomato sauce over the mozzarella and eggplant. Finally, sprinkle the sauce with Parmesan cheese. Bake 15-20 minutes. From: ellene@microsoft.UUCP (Ellen Mitsue Eades) Visit my recipedatabase at http://www.df.lth.se/~thanisa/recept Name: Emma FernlundJEMail: thanisa@df.lth.se ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.