Categories: uncategorized
Date: 19 December 2007 05:04:23
Turns out you can't make felafels out of tinned beans.
Fried mush in pita bread with tabbouleh and tahini sauce for dinner.
Very nice mush though.
I'll give you the real recipe in case you want to try
RECIPE INGREDIENTS
1 cup dried cannelini beans soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced parsley
2 tablespoons minced coriander leaf
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon ground sea salt
3/4 teaspoon ground cumin
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce (mix tahini with garlic, lemon juice and water)
RECIPE METHOD
Drain and rinse the cannelini and chickpeas and put them in a food processor. Add the onion, parsley, coriander, garlic, baking powder, salt and cumin. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process is gritty but fine and brilliant green. Scrape the paste into a bowl.
In a medium saucepan, heat 2 inches of oil. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
Recipe created by Nancy Harmon Jenkins from Food and Wine.