Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Cooked chickpeas (2 cups,
Soaked 1 1/2 hours, boiled
Until very soft, drained)
3 md Cloves crushed garlic
2 Eggs
1/2 c Each celery and scallions
Finely minced
1/2 ts Ground cumin
3 tb Tahini (sesame seed paste)
1/2 ts Tumeric
3 tb Flour or fine bread crumbs
1/4 ts Cayenne;
Dash of black pepper
1 1/2 ts Salt

Contributed to the echo by: Dori Peterson Originally from: "The
Moosewood Cookbook" 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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