4 c Cooked chickpeas *
3 cl Garlic; crushed
1/2 c Celery; finely minced
1/2 c Scallions; finely minced
1/2 ts Ground cumin
1/2 ts Turmeric
1/4 ts Cayenne
1 ds Black pepper
1 1/2 ts Salt; or more; to taste
2 Eggs; beaten
3 tb Tahini
3 tb Flour or fine bread crumbs
Extra flour for coating
From the cuisine of Israel... spicy chickpea croquettes, deep-fried,
and served in pocket bread with salad and tahini sauce.
Batter only takes a few minutes to assemble, but needs one hour to
chill.
If you choose to make your own pocket bread, do it early in the
morning. Or, you can buy it at most grocery stores.
Begin soaking 2 c raw chickpeas about 4 hours before assembling. Boil
chickpeas until very soft, then drain.
Mash the chickpeas well (make sure you cook them well enough to be
mashable.) 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°F. Deep-fry the felafel until golden, and serve immediately.
Note: While the felafel batter chills, prepare tahini-lemon sauce and
a salad of diced cucumbers, tomatoes, and peppers. Douse the salad
with plain oil and vinegar. Serve in pocket bread, all piled
together. (You can warm the bread in the oven while the felafel
fries.)
