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| RECIPE FOR FALAFEL |
Title: Falafel
Category: -vegetarian
Serves: 4
Ingredients:
| 4.00 | c | Cooked chickpeas (2 cups, | | | Soaked 1 1/2 hours, boiled | | | Until very soft, drained) | | 3.00 | md | Cloves crushed garlic | | 2.00 | | Eggs | | 0.50 | c | Each celery and scallions | | | Finely minced | | 0.50 | ts | Ground cumin | | 3.00 | tb | Tahini (sesame seed paste) | | 0.50 | ts | Tumeric | | 3.00 | tb | Flour or fine bread crumbs | | 0.25 | ts | Cayenne; | | | Dash of black pepper | | 1.50 | ts | Salt |
Instructions:
Mash the chickpeas well, 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 2 inch pool of oil in a heavy skillet to 365 degrees.
Deep fry the felafel until golden and serve immedaitely.
Serve with tahini-lemon sauce, diced cucumbers, tomatos and peppers in pocket bread.
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