Yield: 4 servings
|4 cups||Cooked chickpeas (2 cups,|
|Soaked 1 1/2 hours, boiled|
|Until very soft, drained)|
|3 mediums||Cloves crushed garlic|
|½ cup||Each celery and scallions|
|½ teaspoon||Ground cumin|
|3 tablespoons||Tahini (sesame seed paste)|
|3 tablespoons||Flour or fine bread crumbs|
|Dash of black pepper|
Contributed to the echo by: Dori Peterson Originally from: "The Moosewood Cookbook" Mash the chickpeas well, 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 2 inch pool of oil in a heavy skillet to 365 degrees. Deep fry the felafel until golden and serve immedaitely.
Serve with tahini-lemon sauce, diced cucumbers, tomatos and peppers in pocket bread.