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Falafel (hamilton)

Yield: 18 Servings

Ingredients:

• 1 c Dried chickpeas
• 1 ts Baking soda
• 1 ts Salt
• 1/2 c Finely minced onion
• 2 tb Finely minced parsley
• 1 ts Ground cumin
• 1 ts Ground coriander
• 2 Garlic cloves mashed Pepper to taste
• 1 tb Lemon juice
• 1/8 ts Cayenne

Instructions:

Oil for deep frying Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste. Empty into a bowl. Add onion cumin coriander garlic pepper lemon juice & cayenne. Mix gently with a fork. Do not pat down. Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels. Serve hot with tahini sauce stuffed in pita. The Hamilton Spectator August 1993

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