Felafel

Course Appetizer

Ingredients
  

  • 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

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. 

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