Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Falafel
- add review
- #19736
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
8 ounces dried chickpeas (garbanzos)
8 ounces fresh or dried broad beans
4 cloves garlic, crushed
4 onions
OR
6 tablespoons spring onions (scallions), finely chopped
4 tablespoons parsley, chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons coriander, ground
1 teaspoon ground cumin
2 tablespoons flour, if required
salt and pepper
oil, for deep frying
directions
Soak the chickpeas overnight. Soak the beans too if using dried ones. Grind the chickpeas and beans to a paste. Add all the other ingredients except the flour and oil. Mix thoroughly and let stand for 30 minutes.
If the paste does not hold together add the flour. Form the mixture into small flat balls. There is a tool that does these nicely but I don't know where to get one in this country. Deep fry in the oil until brown and crisp. Drain on kitchen paper.
added by
joan_edington
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments