Recipe - Israeli Falafel

8 ounce Chick peas (not canned;
please. See note at the
end.)
3 tablespoon Wheatmeal or Cracked wheat
or Burguhl.
3 Cloves garlic; minced
1 teaspoon Cumin
2 tablespoon Fresh coriander; chopped as
fine as possible.
2 tablespoon Flour
1 teaspoon Salt
One fourth teaspoon White pepper

Recently found on rec.food.recipes ...

From: thanisa@df.lth.se (Emma Fernlund) Organization: Lund Institute of
Technology, Sweden

Soak chick peas in water for 8 hours. Drain and grind. Soak Wheatmeal or
substitute in water for 2 hours. Drain and grind. Mix all ingredients
together. Form balls about Three fourths inch diameter. Deep fry until golden brown
(best fried in a net or a deep fryer). Serve in/with pita bread, Hummus,
Tahini sauce, tomatoescucumbersparsleylemon juice salad. Save me some.

Note: It is possible to use canned chick peas. However, it is not as good,
and you have to count more weight (because they are precooked, and
absorbed water)

From: Hillel Sommer SOMMER@YaleVM.YCC.Yale.Edu

Posted to JEWISHFOOD digest V97 #240 by jefffree@eskimo.com on Aug 28,
1997