Sep 29 2012
Quote — controversial congresswoman Michele Bachmann: “We need to stop these terror cakes now, before they infiltrate any further.”
“We Must Ban Falafel’ in School Lunches.”
Bachmann stopped short of advocating a ban on all Arab food, saying that “responsible adults can probably use Arab food safely in moderation.”
“I have no proof that President Obama is forcing our children to eat Arab and Middle Eastern food. But it would certainly fit the pattern.”
Thank you, Michele Marie Bachmann for a really rare chance to have a genuine lough about Middle Eastern politics, the only one I have had so far. Thanks again!
Too good to be true, but it could be. The source is a satirical magazine.
Chick peas are God’s creation. How could He, God, Allah hate falafel? Remember, Jesus was praying to Allah, the word for God in his mother tongue Aramaic, but perhaps you did not know. Middle Eastern Christian still do. And eat falafel!
I checked your CV from Wikipedia. As you have been living in Israel for a while you should know Jews do like falafel, too and Israeli Jewish tourists love them when visiting Muslim countries. I am told it is the most sold snack for them.
Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.
In Egypt, McDonald’s has their version of a falafel sandwich. Can you guess the name? McFalafel, of course.
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
With greetings Mona