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| 2 Tasse | Cooked chickpeas ->Or< |
| 1 | 1lb4oz can garbanzo beans drained and rinsed |
| 1/3 Tasse | water |
| 1 | Slice whole wheat bread; crusts removed |
| 1 Esslöffel | white flour unbleached |
| 1/2 Teelöffel | Baking soda |
| 3 | Cloves garlic chopped |
| 1 | Egg, sl. beaten |
| 2 Esslöffel | parsley chopped |
| 3/4 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
| 1/4 Teelöffel | ground cumin |
| 1/2 Teelöffel | tumeric ground |
| 1/4 Teelöffel | basilicum dried |
| 1/4 Teelöffel | marjoram dried |
| 1 Esslöffel | Tahini ->Or< |
| | olive oil |
| | Cayenne pepper |
| | Vegetable oil for deep fry |
| | Flour for coating |
| 5 | Whole wheat pita, halved |
| 1/2 Tasse | onion chopped |
| 1 | Tomato, peeled & diced |
| 1 Tasse | lettuce Shredded |
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1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor.
2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft.
3) Preheat the oven to 365F 4) Form the mixture into 1" balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce.
From The New York Times New Natural Foods Cookbook
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