recipes
Middle Eastern Crab Classic and Chick Pea Falafel
INGREDIENTS
2 cups chickpeas, cooked
2 cloves garlic, crushed or 1 teaspoon peeled chopped garlic
1 oz.celery (roughly 1/2 a stalk)
2 oz. scallions, minced (2 stems of scallions)
1/4 bunch parsley
2 ea. eggs
2 tbsp. Tahini paste (sesame seed butter)
1 tsp. cumin, toasted, ground
salt to taste
pepper to taste
8 oz. Crab Classic, Flake Style
1/2 cup flour
3 cups olive oil
2 cloves garlic, crushed or 1 teaspoon peeled chopped garlic
1 oz.celery (roughly 1/2 a stalk)
2 oz. scallions, minced (2 stems of scallions)
1/4 bunch parsley
2 ea. eggs
2 tbsp. Tahini paste (sesame seed butter)
1 tsp. cumin, toasted, ground
salt to taste
pepper to taste
8 oz. Crab Classic, Flake Style
1/2 cup flour
3 cups olive oil
DIRECTIONS
Place all the ingredients except the Crab Classic, flour and oil in a food processor and until smooth. Remove blade from processor and fold in Crab Classic Flake Style and mix until pieces come apart. Chill. Form small balls of Crab Felafel, coat evenly with flour. Shallow fry the balls in canola oil until golden brown. Serve with Tahini lemon sauce.
Makes 6 servings.
Makes 6 servings.
Tahini Lemon Sauce
1/2 cup Tahini
1/2 cup yogurt
1 clove garlic, blanched
2 oz. lemon juice (fresh squeezed)
1 stalk scallions
1/4 cup parsley
1/2 tsp. cumin, toasted
1/2 tsp. paprika
salt to taste
pepper to taste
1/2 cup Tahini
1/2 cup yogurt
1 clove garlic, blanched
2 oz. lemon juice (fresh squeezed)
1 stalk scallions
1/4 cup parsley
1/2 tsp. cumin, toasted
1/2 tsp. paprika
salt to taste
pepper to taste
Place all the ingredients in a food processor and pulse until smooth. Serve with the Felafel.
Makes 6 servings.
Printable Version
Go Back to Recipe List
Makes 6 servings.
Printable Version
Go Back to Recipe List
© 2008 Trans-Ocean Products All rights reserved.