Recipe Archives->Middle Eastern->Falafel 01

Felafel

4 cups cooked chickpeas (2 cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic, crushed
1/2 cup finely minced celery
1/2 cup finely minced scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 Tbs flour
1-2 tsp cayenne
dash black pepper
1 1/2 tsp salt

Mash chickpeas well (make sure they are cooked well enough to be
mashable).  Combine with other ingredients.  Chill well.  With
floured hands, make the batter into one-inch-diameter balls.  Dust
each one lightly with flour.  Heat a two inch pool of oil in heavy
skillet to 365 degrees.  Deep fry felafel until golden brown, serve
immediately.

Peel, seed and slice cucumber, cube tomato. Take a handful of
alfalfa sprouts and tuck them into a pita with some ranch dressing.

Printable version: falafel01.txt.