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  Felafel
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
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
Dash black pepper
1 1/2 tsp Salt
Instructions:
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----- ---
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