22
Potato Crisps
4 potatoes, washed and peeled
2 cups water, salted
1. Cut potatoes into wafer thin slices. Place
the slices into the salted water and allow
to stand for 1-2 hours.
2. Drain potatoes and dry thoroughly.
3. Heat oil to 180ºC and fry a small quantity
at a time, shaking frequently during
cooking. Cook for 3-4 minutes.
4. Drain and serve hot or cold, sprinkle with
salt if desired.
Felafel
1½ cup dried chickpeas, washed and soaking
1 onion chopped
½ teaspoon chilli powder
1 teaspoon cumin, ground
½ teaspoon coriander, ground
2 cloves garlic, crushed
3 teaspoons lemon juice
¼ cup chopped parsley
½ cup besan flour (chickpea)
1 egg
1. Soak chickpeas overnight, drain. Rinse
well.
2. Place chickpeas in a saucepan with 1 litre
of water, simmer for 1 hour. Drain well.
3. Blend the chickpeas with the rest of the
ingredients in a food processor. Chilli
mixture.
4. Heat oil to 160ºC. Shape felafel into
4cm balls and fry 8- 10 at a time for 3-4
minutes. Remove the lid whilst cooking.
5. Sever hot or cold with hummus and
Lebanese bread.
Recipes continued
To Next Page
Loading...
