Yield: 60 Servings
|Crushed coriander seeds
|Chopped coriander leaves
|Crushed garlic cloves
|Finely chopped parsley
|Oil for frying
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.