INGREDIENTS

INSTRUCTIONS

Cover beans with water and soak overnight.
Next morning drain beans, rinse and put in a large pot.  Cover with fresh
water, add 2 teaspoons salt and bring to a boil.  Reduce heat and simmer
for 1 1/2 hours.  Remove from heat and drain.
Soak cracked wheat in a cup of water for about 20 minutes.  Soak bread
separately.
Grind garbanzo beans in a meat grinder or food processor with garlic and
parsley.  Squeeze the water out of the soaked bread and grind.
Combine in a bowl with lemon juice, remaining salt, seasonins and eggs. Mix
lightly.
Drain the cracked wheat and add to the mixture with half of the bread
crumbs.  Stir well and mix thoroughly.  Add remaining bread crumbs
gradually until the mixture is manageable enough to shape the felafel.  If
too soft, when all the bread crumbs have been used, add more to obtain the
proper consistency.  This may be done several hours before serving.  Cover
with waxed paper and refrigerate.
The make the felafel, shape small balls 1" in diameter with wet hands. Put
on a tray or cookie sheet lined with waxed paper.
Fill a heavy 10" or 12" skillet with 1 1/2" of oil and heat to medium-high
(375 degrees F).  Fry about a dozen felafel balls at a time on both sides
until they become deep golden brown.  Remove from skillet with a slotted
spoon.  Put on paper towels to blot excess oil.  Serve immediately.
Recipe By     : A Taste of Tradition by Ruth Sirkis
Posted to FOODWINE Digest 29 October 96
Date:    Wed, 30 Oct 1996 14:02:28 +0200
From:    Anat Levi <anat@OPTICS.JCT.AC.IL>

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