Felafel

Ingredients

4 cup cooked chickpeas 2 cup soaked 1.5 hours, boiled until very, soft 2 beaten eggs 3 cloves garlic (crushed) 1/2 cup finely minced scallions 1/2 cup finely minced celery 1/2 tsp ground cumin 3 tbsp tahini 1/2 tsp tumeric 3 tbsp flour 1/4 tsp cayenne 1 dash black pepper 1 1/2 tsp salt	Advertisements

Preparation
 
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----- ---

 

 
Servings: 4

 

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