09 April 2008

okara felafel •

A delightfully tasty dinner, one that the little darlings love. If you have the time to bake Okara Pita Bread, it will really jazz up your meal. I usually use canned beans for this, because I am terrible about planning ahead. It probably would be even tastier if you cooked the chickpeas yourself. Don’t try and get by without the zesty sauce, it really makes the meal!

Okara Felafel •

1 (29 ounce) can chickpeas (drained, rinsed, and mashed)
1 cup wet okara
2 large cloves garlic, minced
1/2 cup celery, minced
1/2 cup green onions, (white portion only) minced
1/2 teaspoon tumeric
1/2 teaspoon cumin
1/4 teaspoon paprika
cayenne (dash or to taste)
1-1/2 teaspoons salt
3-1/2 tablespoons white unbleached flour (you will need extra for coating)
3 tablespoons tahini
2 eggs, beaten

In a large mixing bowl, combine above ingredients well. Chill mixture for at least one hour or more. With your hands dusted with flour, scoop out mixture to make 1" balls. Coat the balls with flour. Heat a 2"- 3" pool of oil in a heavy skillet or heavy saucepan to 365 degrees. Deep fry the Felafel (three at a time, depending on size of skillet or pan...don’t overcrowd) until golden brown. Hold in a warm oven until done frying all the Felafel. Serve warm with Tangy Yogurt Sauce.

Tangy Yogurt Sauce •

3/4 cup tahini
1 tablespoon natural creamy peanut butter (optional)
1-1/2 cup plain yogurt
1 large clove garlic, finely minced
1/4 cup green onions, finely minced
1/4 cup fresh lemon juice
1/4 cup fresh parsley, finely minced
1 tablespoon fresh basil, finely minced (optional)
1/4 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon paprika
dash cayenne

In a medium sized mixing bowl combine sauce ingredients and beat well. Refrigerate any sauce that is left over and use it for dip for raw veggies, or as a salad dressing.