Angela’s Tortillas and fresh Falafel


If you like buying it to eat … fresh, homemade Falafel could change your life. As far as toppings for it go, it can be like tacos. There are a million things you could set it up with: some greens, tomato, raw onion, goat or feta cheese, yogurt, hot sauce, red cabbage, mushrooms, red bell peppers and almost anything else you can think of that sounds delicious. A good sauce to make with it is a yogurt, fresh dill and cucumber sauce. Throw those 3 in the food processor until smooth. The fresh herbs in this makes a big difference.
Angela’s Tortilla’s
  • 3 Cups Self Rising Flour
  • 1 and an 1/8 Cup Water
  • 1 teaspoon Salt
  • 2 Tablespoons Shortening

Mix and let sit for 20 minutes. Roll flat and cook.

It takes about 40 minutes to have a ton of fresh hot flour tortillas. For the shortening I usually use Crisco or Butter. Angela’s grandma uses crisco. If you don’t have self rising flour you can add a little Baking Soda in to make it rise.

 

Falafel

  • 1 Cup Garbanzo Beans (soaked but not cooked, can’t used the canned kind)
  • 1 Medium Sized Onion Chopped
  • 2 Tablespoons Chopped Fresh Parsley
  • 2 Tablespoons Chopped Fresh Cilantro
  • 1 Teaspoon Salt
  • 1 Teaspoon Dried Crushed Red Pepper
  • 5 Cloves Garlic
  • 1 Teaspoon Cumin
  • 1 Teaspoon Baking Powder
  • ~6 Teaspoons Flour

Blend the beans and onion in a food processor. Blend in the parsley, cilantro, salt, red pepper, garlic and cumin into the food processor too. In a bowl, stir the baking powder and flour into your bean mixture. Mold into golf ball sized balls and deep fry.

If they fall apart you need to use a little more flour and the mix shouldn’t be too sticky. You need to use dried beans and soak them overnight for this recipe. If you use canned beans the balls will fall apart in the oil.

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