Other Main Dishes
uncooked dried chick peas, rinsed and sorted
uncooked bulgur wheat
coarsely crumbled whole wheat bread
chopped fresh cilantro
red pepper flakes
Quick soak chick peas by placing them in a medium sauce pan then cover with 4 inches of water. Bring to a boil and cook 2 minutes. Remove from heat cover and let stand 1 hour. Drain and discard water.
Cook chick peas by placing in a large saucepan and cover with 4 cups of water. Bring to a boil and reduce heat to low. Cover and simmer 1 1/2 to 2 hours until tender. Rinse drain set aside.
Mean while prepare bulgur wheat according to package directions and set aside.
Place bread in a small baking pan and pour 1/2 cup of water over bread and let stand 15 minutes or until water is absorbed. Squeeze water from bread.
Place chick peas, lemon juice, cilantro, garlic, cumin, salt and red pepper in a food processor and process until smooth.
Add bread and bulgur wheat to food processor and process until combined.
Shape falafel mixture into 1 1/2 inch balls and place on a baking sheet lined with wax paper. Let dry at room temperature 1 hour.
Heat 2 to 3 inches of oil in a large dutch oven over med to high heat. Carefully add falafel to skillet and cook 3 to 3 1/2 minutes or until golden brown.
Remove falafel and place on a wire rack to cool
Serve with Garlic Tahini sauce... which is in the spreads section of this website.
Last Updated: Wed, Jun 22, 2011