1/4 to 1/3 cup black peppercorns, coarsely ground
Remove skin from legs (this will take a while – do it ahead of time). Generously rub each leg on all sides with oil, then sprinkle generously with pepper. Sprinkle with salt. Cover and let stand at room temperature for 1 hour.
Grill chicken 25-35 minutes on an uncovered medium low grill, turning often. Done when juices are clear and watery.
This is mostly Sara Beth’s recipe. (I can’t seem to leave anything as is). Sara Beth is one of our dear friends from Taiwan days. I think that she has to prepare dry chickpeas from her location in China. She is a fabulous cook and has an entire website devoted to cooking fresh. Check it out at www.market2meal.com.
1 16 oz can of chickpeas drained
1/2 cup chopped fresh cilantro
1 teaspoon salt
3/4 teaspoon cumin
3/4 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 clove garlic
2 teaspoons of Tahini (sesame butter)
Grind all ingredients together in food processor, adding water as necessary until you get a smooth, thick consistency. Let sit in fridge for 1 hour. Make into small balls about the size of a ping pong ball and flatten. Spray skillet with cooking spray. Cook falafel on both sides till darkened on both sides. Serve with hummus or stuffed in a pita.