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Falafel (Lebanese)


1 lb Chick peas; (soaked for 24 hours)
1 med Onion
1 med Potato; peeled
4 Garlic cloves
1 tsp Ground coriander
1 tsp Cumin
2 tsp Salt
1/2 tsp Pepper
1/2 tsp Cayenne
1 tablespoon Flour
Vegetable oil for frying
2 tsp Baking soda

Yield: 12 Servings

Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.




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