The Food Blog

Saturday, January 28, 2006

Mini Felafels With Tomato Salsa

Recipes Ingredients
· 1½ cup dried chickpeas, rinsed
· 1 small brown onion, roughly chopped
· ¼ cup plain flour
· ½ teaspoon baking powder
· ½ cup fresh continental parsley leaves washed, dried thoroughly
· ½ cup burghul
· 1 teaspoon ground coriander
· 1 garlic clove, crushed
· ground black pepper·
325gm jar mild tomato salsa, to serve

Recipes Instructions
Place the chickpeas in a bowl and cover with plenty of cold water. Cover and set aside overnight to soak. Place the burghul in a fine sieve and rinse under cold running water. Drain. Place in a small bowl and set aside for 30 minutes. Drain the chickpeas and place in the bowl of a food processor with the burghul, onion, parsley, flour, coriander, baking powder, garlic and pepper. Process until combined and finely chopped. Shape tablespoonfuls of mixture into round 1.5 cm thick patties. Heat a large non stick frying pan over medium heat. Cook half the patties for 2-3 minutes each side, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining patties. Serve felafels hot or at room temperature with salsa and a large mixed salad


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