Falafel (hamilton)

Yield: 18 Servings

Measure Ingredient
1 cup Dried chickpeas
1 teaspoon Baking soda
1 teaspoon Salt
½ cup Finely minced onion
2 tablespoons Finely minced parsley
1 teaspoon Ground cumin
1 teaspoon Ground coriander
2 Garlic cloves, mashed
Pepper to taste
1 tablespoon Lemon juice
⅛ teaspoon Cayenne
Oil for deep frying

Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste.

Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down.

Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

"The Hamilton Spectator", August, 1993

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