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