Recipe - Falafel (Lebanese)

1 pound Chick peas; (soaked for 24 h
1 md Onion
1 md Potato; peeled
4 Garlic cloves
1 teaspoon Ground coriander
1 teaspoon Cumin
2 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Cayenne
1 tablespoon Flour
Vegetable oil for frying
2 teaspoon Baking soda

Drain chick peas. Quarter onion and potato. Run all through fine
holes of the meat grinder along with the garlic two times. Add all
remaining ingredients except baking soda and vegetable oil. Mix well.
Run through grinder once more. Mix again. Cover and leave to rest for
two to three hours. Heat oil for deep frying. While oil is heating
add baking soda to the chick pea mixture. With dampened hands, form
mixture into balls the size of a walnut, then flatten slightly into a
patty. Deep fry, making sure patties are cooked through and are
golden brown. Remove from oil with a slotted spoon and drain on paper
towels. Shared by Rita Taule, Prodigy ID# BTVC62A.
Posted to MMRecipes Digest V3 #223

Date: Fri, 16 Aug 1996 22:25:09 0500

From: pickell@cyberspc.mb.ca (S.Pickell)