LOCATION: Recipes >> Beans >> Felafel
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Felafel
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4 cups cooked chickpeas (2 cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic, crushed
1/2 cup finely minced celery
1/2 cup finely minced scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 Tbs flour
1-2 tsp cayenne
dash black pepper
1 1/2 tsp 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.
Peel, seed and slice cucumber, cube tomato. Take a handful of
alfalfa sprouts and tuck them into a pita with some ranch dressing.
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