Recipe - Felafel Balls

One half pound Dry garbanzo beans (1 cup)
1/3 cup Cracked wheat
2 sl Wheat bread, dry
5 Cloves garlic
2 tablespoon Parsley; chopped
3 tablespoon Lemon juice
1 tablespoon Ground cumin
One fourth teaspoon Ground coriander
3 teaspoon Salt
One fourth teaspoon Black pepper
1 ds Hot red pepper; (optional)
2 Eggs
One half cup Plain bread crumbs
Oil for frying

Cover beans with water and soak overnight.

Next morning drain beans, rinse and put in a large pot. Cover with fresh
water, add 2 teaspoons salt and bring to a boil. Reduce heat and simmer
for 1 One half hours. Remove from heat and drain.

Soak cracked wheat in a cup of water for about 20 minutes. Soak bread
separately.

Grind garbanzo beans in a meat grinder or food processor with garlic and
parsley. Squeeze the water out of the soaked bread and grind.

Combine in a bowl with lemon juice, remaining salt, seasonins and eggs. Mix
lightly.

Drain the cracked wheat and add to the mixture with half of the bread
crumbs. Stir well and mix thoroughly. Add remaining bread crumbs
gradually until the mixture is manageable enough to shape the felafel. If
too soft, when all the bread crumbs have been used, add more to obtain the
proper consistency. This may be done several hours before serving. Cover
with waxed paper and refrigerate.

The make the felafel, shape small balls 1" in diameter with wet hands. Put
on a tray or cookie sheet lined with waxed paper.

Fill a heavy 10" or 12" skillet with 1 1/2" of oil and heat to mediumhigh
(375 degrees F). Fry about a dozen felafel balls at a time on both sides
until they become deep golden brown. Remove from skillet with a slotted
spoon. Put on paper towels to blot excess oil. Serve immediately.
Recipe By : A Taste of Tradition by Ruth Sirkis

Posted to FOODWINE Digest 29 October 96

Date: Wed, 30 Oct 1996 14:02:28 +0200

From: Anat Levi anat@OPTICS.JCT.AC.IL