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| 4 Tasse | Cooked chickpeas (2 cups dried = 4 cups cooked) |
| 2 | eggs beaten |
| 3 | Cloves garlic crushed |
| 1/2 Tasse | Finely minced celery |
| 1/2 Tasse | Finely minced scallions |
| 1/2 Teelöffel | ground cumin |
| 3 Esslöffel | Tahini |
| 1/2 Teelöffel | Tumeric |
| 3 Esslöffel | flour |
| 1/4 Teelöffel | cayenne pepper |
| 1 Prise | black pepper |
| 1 1/2 Teelöffel | salt |
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This recipe is from page 140 of the Moosewood Cookbook, by M. Katzen I have made it many times and the felafel are great.
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:
1. I usually use 1-2 tsp of cayenne because I like them spicy.
2. 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.
3. 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.
Hammond@Odin.Scd.Ucar.Edu
(Steve Hammond)
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