Felafel

4 servings

Ingredients

QuantityIngredient
4cupsCooked chickpeas
2cupsSoaked 1.5 hours, boiled until very soft
2Beaten eggs
3Cloves garlic (crushed)
½cupFinely minced scallions
½cupFinely minced celery
½teaspoonGround cumin
3tablespoonsTahini
½teaspoonTumeric
3tablespoonsFlour
¼teaspoonCayenne
Dash black pepper
teaspoonSalt

Directions

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