Yield: 4 servings

Measure Ingredient
4 cups Cooked chickpeas (2 cups,
Soaked 1 1/2 hours, boiled
Until very soft, drained)
3 mediums Cloves crushed garlic
2 Eggs
½ cup Each celery and scallions
Finely minced
½ teaspoon Ground cumin
3 tablespoons Tahini (sesame seed paste)
½ teaspoon Tumeric
3 tablespoons Flour or fine bread crumbs
¼ teaspoon Cayenne;
Dash of black pepper
1½ teaspoon Salt

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.

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