Thanksgiving Treats
with Malika Ameen
Falafel and Cucumber Sauce
By Fadi Farhan
1 can chickpeas (garbanzo beans), drained
1 onion, chopped
½ cup fresh parsley
2 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 tablespoon olive oil
oil for frying
1 (6 ounce) container plain yogurt
½ cucumber chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
1. In a large bowl combine chickpeas, onion, parsley, garlic,
cumin, coriander, salt, olive oil and pepper until thick mix with
hand blender. Make 8 balls and then flatten into patties.
2. Heat 1 inch of oil in a large skillet over medium-high heat. Fry
patties in hot oil until brown on both sides.
3. In a small bowl combine yogurt, cucumber, dill, salt, pepper and
mayonnaise. Chill for at least 30 minutes. Serve with Falafal.
Spring 2013
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