SOMMER@YaleVM.YCC.Yale.Edu (Hillel Sommer) (03/03/91)
The Israeli version for Falafel: 8 oz chick peas (not canned, please. See note at the end.) 3 Tablespoons Wheatmeal or Cracked wheat or Burguhl. 3 cloves garlic, minced 1 teaspoon cumin 2 tablespoon fresh coriander, chopped as fine as possible. 2 tablespoons flour 1 teaspoon salt 1/4 tsp. white pepper 1. Soak chick peas in water for 8 hours. Drain and grind. 2. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind. 3. Mix all ingredients together. 4. Form balls about 3/4 inch diameter. 5. Deep fry until golden brown (best fried in a net or a deep fryer). 6. Serve in/with pita bread, Hummus, Tahini sauce, tomatoes-cucumbers-parsley-lemon 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 pre-cooked, and absorbed water)