Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Cooked chickpeas 1/2 ts Ground cumin
2 c Soaked 1.5 hours, 3 tb Tahini
-boiled until very soft 1/2 ts Tumeric
2 Beaten eggs 3 tb Flour
3 Cloves garlic (crushed) 1/4 ts Cayenne
1/2 c Finely minced scallions Dash black pepper
1/2 c Finely minced celery 1 1/2 ts Salt

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
Submitted By ROBERT MILES On 09-08-95

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