From dsr@pir.net Sat Mar 23 11:53:18 GMT 2002 In article , Frossie wrote: > "KR" == Kirrily Robert writes: > >KR> How do you feel about north african and middle eastern foods? > >I am the first to stampede to a restaurant. Unfortunately I tried >making tabouli and falafel from scratch once and they didn't >turn out anywhere as good as the ones out of the packet. > -dsr-'s hard to screw up falafel. Per 2 people for dinner: 1 15oz can chickpeas 1 egg 1 tsp crushed garlic cumin, onion powder and chili powder to taste somewhere between a quarter and a half cup of breadcrumbs whiz first four ingredient lines in blender or food processor until homogenous. Fold in breadcrumbs until batter is stiff enough to hold shape when formed into small balls. Very tasty cooking method: deep fry until golden brown. Low fat (i.e. almost zero) and still tasty cooking method: bake at 350F or so for 25-30 minutes until light brown. (You probably want to spray the pan and flip them halfway through. Serve with pita, salad fixings (especially olives), hummus and salad dressings. Scales to hundreds of people if you have the patience to make them. -dsr- From dsr@pir.net Mon Mar 25 19:27:25 GMT 2002 In article , Frossie wrote: > "KR" == Kirrily Robert writes: > >KR> How do you feel about north african and middle eastern foods? > >I am the first to stampede to a restaurant. Unfortunately I tried >making tabouli and falafel from scratch once and they didn't >turn out anywhere as good as the ones out of the packet. > -dsr-'s hard to screw up falafel. Per 2 people for dinner: 1 15oz can chickpeas 1 egg 1 tsp crushed garlic cumin, onion powder and chili powder to taste somewhere between a quarter and a half cup of breadcrumbs whiz first four ingredient lines in blender or food processor until homogenous. Fold in breadcrumbs until batter is stiff enough to hold shape when formed into small balls. Very tasty cooking method: deep fry until golden brown. Low fat (i.e. almost zero) and still tasty cooking method: bake at 350F or so for 25-30 minutes until light brown. (You probably want to spray the pan and flip them halfway through. Serve with pita, salad fixings (especially olives), hummus and salad dressings. Scales to hundreds of people if you have the patience to make them. -dsr-