|4 cups||Cooked chickpeas|
|2 cups||Soaked 1.5 hours, boiled until very soft|
|3||Cloves garlic (crushed)|
|½ cup||Finely minced scallions|
|½ cup||Finely minced celery|
|½ teaspoon||Ground cumin|
|Dash black pepper|
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.
I usually use 1-2 tsp of cayenne because I like them spicy. I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. Don't put too many in the wok at a time or the temp. will drop.
I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa sprouts and tuck them into a pita with some ranch dressing Submitted By ROBERT MILES On 09-08-95
Random recipe of the day