falafel
Ingredients
For Sauce:
12 (6 ounce) containers plain yogurt
6 cucumber - peeled, seeded, and finely chopped
1/4 cup dried dill weed
salt and pepper to taste
3/4 cup mayonnaise (optional)
For Falafel:
12 (15 ounce) cans chickpeas (garbanzo beans), drained
12 onion, chopped
6 cups fresh parsley
24 cloves garlic, chopped
12 egg
1/2 cup ground cumin
1/4 cup ground coriander
1/4 cup salt
12 dashes pepper
12 pinches cayenne pepper
1/4 cup lemon juice
1/4 cup baking powder
3/4 cup olive oil
12 cups dry bread crumbs
oil for frying
Romaine Lettuce hearts
Preparation Instructions
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
Cited from http://allrecipes.com/Recipe/Seans-Falafel-and-Cucumber-Sauce/Detail.asp...