*  Exported from  MasterCook  *
 
                                  FELAFEL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Cooked chickpeas
    2       c            Soaked 1.5 hours,
                         -boiled until very soft
    2                    Beaten eggs
    3                    Cloves garlic (crushed)
      1/2   c            Finely minced scallions
      1/2   c            Finely minced celery
      1/2   ts           Ground cumin
    3       tb           Tahini
      1/2   ts           Tumeric
    3       tb           Flour
      1/4   ts           Cayenne
                         Dash black pepper
    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-----
   ~--
  
 
 
                    - - - - - - - - - - - - - - - - - -