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2 cups cooked chickpeas
1 beaten egg 3 cloves garlic, crushed
1/4 cup finely minced celery
1/4 cup finely minced scallions
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 1/2 tablespoons flour
1/8 teaspoon cayenne pepper
dash of pepper 3/4 teaspoon salt
FELAFEL SAUCE:
1 cup yogurt
2 tablespoons tahini
1 tablespoon lemon juice
3 cloves garlic, crushed
1/4 teaspoon cumin
Put all ingredients in food processor. Chill well. With floured hands, make the batter into one dozen patties. Dust each lightly with flour. Heat a 2-inch pool of oil in a heavy skillet to 365 degrees. Deep fry felafel until golden brown and serve in pitas with sauce, lettuce, and tomatoes.
1 beaten egg 3 cloves garlic, crushed
1/4 cup finely minced celery
1/4 cup finely minced scallions
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 1/2 tablespoons flour
1/8 teaspoon cayenne pepper
dash of pepper 3/4 teaspoon salt
FELAFEL SAUCE:
1 cup yogurt
2 tablespoons tahini
1 tablespoon lemon juice
3 cloves garlic, crushed
1/4 teaspoon cumin
Put all ingredients in food processor. Chill well. With floured hands, make the batter into one dozen patties. Dust each lightly with flour. Heat a 2-inch pool of oil in a heavy skillet to 365 degrees. Deep fry felafel until golden brown and serve in pitas with sauce, lettuce, and tomatoes.