3 cloves garlic, crushed

2 eggs

1/2 C. EACH finely minced scallions and celery

1/2 tsp. ground cumin

3 T. sesame tahini

1/2 tsp. tumeric

3 T. flour, or fine bread crumbs

1/4 tsp. cayenne

Dash black pepper

1 1/2 tsp. salt

 

Mash the chickpeas well, 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 2 inch pool of oil in a heavy skillet to 365 degrees. Deep fry the falafel until golden and serve immediately. Serve with tahini-lemon sauce, diced cucumbers, tomatoes and peppers in pocket bread.

 

Yield:

Calories:

Fat:

Fiber: