Ingredients
- • 4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)
- • 2 beaten eggs
- • 3 cloves garlic (crushed)
- • 1/2 cup *each*, finely minced, celery and scallions
- • 1/2 tsp ground cumin
- • 3 Tbs tahini
- • 1/2 tsp tumeric
- • 3 Tbs flour
- • 1/4 tsp cayenne, dash black pepper
- • 1.5 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.
