Felafel

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  • 2-3 cups dry chick peas (or canned)
  • 4 cloves garlic, crushed
  • OPTIONAL: 1/4 cup onion or shallot, minced
  • 1/2 cup celery, minced
  • 1/2 cup scallions, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon cayenne or chipotle pepper
  • black pepper
  • 1-1/2 teaspoons salt
  • 3+ tablespoons flour or bread crumbs
  • OPTIONAL: fresh herbs, especially basil, mint, parsley
  • Lemon juice to taste (hint: probably more than you think)
  • extra flour to coat
  • oil to deep fry

Soak chick peas for a couple hours, then boil for an additional hour or two, until soft. Or just use a can of chick peas. Mash thoroughly, preferably with a blender, food processor, or other appliance.

Combine chick peas, optional onion/shallot, garlic, celery, scallions, flour or bread crumbs, spices, and optional herbs, and lemon juice, til it tastes about right. Add in some flour as needed to help it hold together. Throw it in the refrigerator to chill.

Use your hands (floured, to keep them from getting too sticky) to make 1 inch diameter balls from the mixture. Deep fry in at least 2" of oil, heated to 365 degrees Fahrenheit. Fry until golden brown. Serve immediately.

Serves: 6 (with Israeli salad, pita bread, humus, maybe baba ghanouj or
pickled red cabbage, and probably some tahini-lemon sauce)

Preparation time: 75 minutes