More Falafel

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

2 cups chickpeas, cooked
1/2 cup parsley
1/4 cup tahini
2 cloves garlic, minced
1/4 cup dried milk
1 egg, beaten
1/2 tsp. dry mustard
1 tsp. cumin
1/2 tsp. chili powder
Celery salt, to taste
Salt and pepper, to taste
1 tsp. Worcestershire sauce
Oil as needed

INSTRUCTIONS

Preheat oven to 350°F. Purée beans and parsley in a blender. Put in a bowl and add the other ingredients except the oil. Mix well and spoon onto a baking sheet. Flatten each patty and brush with oil. Bake until crusty and golden, approximately 15 minutes.

CHEF COMMENTS

This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.

Tagged: falafel, middleeastern add tags

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