Felafel #3

Yield: 10 Servings

Measure Ingredient
2½ cup Washed chickpeas
2 teaspoons Baking soda
1 teaspoon Crushed coriander seeds
1 tablespoon Chopped coriander leaves (optional)
3 \N Cloves garlic; crushed
¼ cup Finely chopped parsley
1 teaspoon Ground cumin
½ teaspoon Cayenne pepper
2 teaspoons Salt
¼ teaspoon Black pepper
¼ cup Flour
\N \N Oil for frying

Tonight is the beginning of Yom Ha'atzma'ut, Israel's Independence Day.

Felafel is an integral part of Israeli cuisine.

Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.

Grind in a blender or food processor until fine.

Add spices and flour.If mixture is too dry, add a few drops of water.

Make small balls about 1¼ " (3 cm) in diameter.Place on waxed paper or a greased baking sheet.

Heat the oil and deep fry a few balls at a time for 2-3 minutes until golden brown.Drain on a paper towel. Keep balls warm.

Makes 60-70 felafel balls.

To serve: Stuff 6 balls in a fresh pita bread together with humus, tehina, fresh vegetable salad and hot pepper sauce. Eat warm.




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