Israeli falafel

Yield: 1 Servings

Measure Ingredient
8 ounces Chick peas (not canned; please. See note at the end.)
3 tablespoons Wheatmeal or Cracked wheat or Burguhl.
3 Cloves garlic; minced
1 teaspoon Cumin
2 tablespoons Fresh coriander; chopped as fine as possible.
2 tablespoons Flour
1 teaspoon Salt
¼ teaspoon White pepper

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From: thanisa@... (Emma Fernlund) Organization: Lund Institute of Technology, Sweden

Soak chick peas in water for 8 hours. Drain and grind. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind. Mix all ingredients together. Form balls about ¾ inch diameter. Deep fry until golden brown (best fried in a net or a deep fryer). Serve in/with pita bread, Hummus, Tahini sauce, tomatoes-cucumbers-parsley-lemon juice salad. Save me some.

Note: It is possible to use canned chick peas. However, it is not as good, and you have to count more weight (because they are pre-cooked, and absorbed water)

From: Hillel Sommer <SOMMER@...> Posted to JEWISH-FOOD digest V97 #240 by jefffree@... on Aug 28, 1997

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