Watch the video to see Don Clippinger, author of the cookbook "Real
Jewish Men Cook Kosher", show Dawn how to make falafels. He also
explains what kosher food is, and how it's prepared.
Union Avenue Deli will be held on Sunday, October 7 at Temple Beth Israel in Altoona. It runs from 11:00 a.m. - 2:00 p.m.
1 Tablespoon olive oil
1 medium onion, chopped finely
1 Tablespoon minced garlic
2 15-ounce cans of chick peas
1/4 cup dry parsley
1/4 cup matzo meal
1/2 teaspoon cumim
1/2 teaspoon ground coriander
1/2 teaspoon sesame oil
1/8 teaspoon cayenne pepper
1 egg, beaten
2 Tablespoons lemon juice
1/2 cup panko bread crumbs
Finely chop onions and cook in olive oil with garlic in a non-stick saute pan. Drain the chick peas well and place in a large bowl. Add the onions, garlic, parsley, matzo meal, cumin, coriander, sesame oil, cayenne pepper, egg, and lemon juice; mix thoroughly. Process in batches in a food processor until a thick paste forms. Transfer the chick pea mixture to a bowl and form into eight patties. Coat patties with panko bread crumbs. Place on layer of waxed paper, cover with waxed paper, and refrigerate for at least an hour. Place patties on no-stick foil and grill over medium heat for five minutes, turn carefully, and grill another five minutes. You also can cook on a non-stick griddle or bake them.
1 15-ounce can chick peas (garbanzo beans)
2 Tablespoons tahini
1 teaspoon minced garlic
Juice of two medium lemons or 1/4 cup reconstituted juice
Boil the chick peas in their juice for five minutes. Pour off half the liquid. When the chick peas cool, add them and the liquid to a food processor with the other ingredients and puree. Serve with pita wedges. You'll want to refer to this recipe when we get around to falafel, which is my favorite Israeli food.
For more about the Temple Beth Israel: http://templebethisrael.net/