spicy chickpea croquettes from the cuisine of israel, Serve in whole wheat pita with salad and tahini sauce.

Ingredients

2	large eggs
3	tbsp tahini
3	tbsp whole wheat flour
4	cups chickpeas, canned
3	cloves garlic, crushed
1/2	cup celery, chopped finely
1/2	cup scallions, chopped finely
1/2	tsp ground cumin
1/2	tsp. turmeric
1/4	tsp cayenne
1 1/2	tsp salt
1	dash of black pepper
1/4	cup extra virgin olive oil

Directions

1. Boil chickpeas 5 min, drain, and mash.
   
   
2. Combine with beated eggs, tahini, flour, garlic, celery, scallions, cumin, turmeric, cayenne, salt, black pepper.
   
   
3. Chill for at least 1 hour.
   
   
4. With floured hands, roll the batter into one-inch balls.
   
   
5. Dust each ball lightly with flour (additional to recipe).
   
   
6. Heat a heavy skillet on med high.
   
   
7. Sautee Felafel until golden
   
   
8. Serve Immediately.
   
   
9. Note: While felafel batter chills, prepare tahini-lemon sauce, also in recipe archives. Serve in Whole Wheat Pita Pocket with a salad of diced cucumbers, tomatoes, and peppers.
   
   

Categories

Main Dish, Greek, Mediterranean, Middle Eastern, Moroccan, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in sugar High in manganese High in vitamin B6

Bad points High in sodium