Other children bring in party-size bags of chips, a packet of mince pies or some sandwiches. Not the Big Fella, no store-bought party food for him. Every year, he takes in a huge tray of felafel, pita bread and salad.
Which means that rather than stay in my sickbed this morning, I'm up at seven making felafel. And later in the week, if the last two years are any guide, I'll be getting requests for the recipe from parents and teachers.
FelafelThe thing is - I don't think they'd be so keen if they knew where I got the recipe.
1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)
Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels.
Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread. Makes about 24 falafel balls.
