Fresh, hot falafel in pita, dripping with techina. Mmmm, an Israeli delight. An Israeli fattening delight. Here’s a dietetic version, still delicious.
Ingredients:
2 cups chickpeas, cooked
Coriander (or parsley or celery) leaves
1/4 cup prepared techina
2 Tbsp. cumin
5-10 garlic cloves
1-2 onions
1 tsp. salt
About 2 Tbsp. oil for greasing scoop- or more.
Grind all ingredients. Refrigerating a few hours will solidify the mixture. Form balls using a small scoop; a two tablespoon measuring size is perfect. Drip a bit of oil onto the scoop; fill with mixture, deposit onto baking sheet. Place the balls as close as possible; they do not spread. Re-oil the scoop every three or four balls. Be generous; you’ll clearly use much less oil compared to frying. Bake at 350F for 30 minutes. Freezes well.
Serve hot in pita with Israeli salad and techina.
Recipe adapted with permission from Tova Younger’s book, Hands-on How-to’s for the Home and Heart, a collection of tips and techniques to enhance your life both spiritually and practically.
You can purchase it at tovimpress.com. For more information email ytovay@gmail.com.
