Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Washed chickpeas
2 ts Baking soda
1 ts Crushed coriander seeds
1 tb Chopped coriander leaves
3 Crushed garlic cloves
1/4 c Finely chopped parsley
1 ts Ground cumin
1/2 ts Cayenne pepper
2 ts Salt
1/4 ts Black pepper
1/4 c Flour
Oil for frying

Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.

Add spices and flour.If mixture is too dry, add a few drops of water.

Make small balls about 1 1/4 " (3 cm) in diameter.Place on waxed
paper or a greased baking sheet.

Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown.Drain on a paper towel. Keep balls warm.

Makes 60-70 felafel balls.

To serve:Stuff 6 balls in a fresh pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce.Eat warm.

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