Yield: 4 servings

Measure Ingredient
4 cups Cooked chickpeas
2 cups Soaked 1.5 hours, boiled until very soft
2 \N Beaten eggs
3 \N Cloves garlic (crushed)
½ cup Finely minced scallions
½ cup Finely minced celery
½ teaspoon Ground cumin
3 tablespoons Tahini
½ teaspoon Tumeric
3 tablespoons Flour
¼ teaspoon Cayenne
\N \N Dash black pepper
1½ teaspoon 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.

My Modifications:

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

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