Yield: 60 Servings
|2½ cup||Washed chickpeas|
|2 teaspoons||Baking soda|
|1 teaspoon||Crushed coriander seeds|
|1 tablespoon||Chopped coriander leaves|
|3 \N||Crushed garlic cloves|
|¼ cup||Finely chopped parsley|
|1 teaspoon||Ground cumin|
|½ teaspoon||Cayenne pepper|
|¼ teaspoon||Black pepper|
|\N \N||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.