Name: Israeli Falafel
Ingredients: 8 oz Chick peas (not canned; please. See note at the end.); 3 tb Wheatmeal or Cracked wheat or Burguhl.; 3 Cloves garlic; minced; 1 ts Cumin; 2 tb Fresh coriander; chopped as fine as possible.; 2 tb Flour; 1 ts Salt; 1/4 ts White pepper

Brothers and sisters, the coming of Christ is near. The ultimate epiphany is just around the corner. If we think otherwise, we tragically impoverish our souls. Most Christians think little of Christ’s return, or if they do think about the day they will see Christ, they associate it with the day of their death. This is a proper hope, but death is not a pleasant thing, and thus the expectation of seeing Christ is mixed with a certain fear of the dark veil. But it is not so with His Second Coming. It is all joy! And that singular joy is meant to be a boon to our souls.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
	Israeli		1	Servings

INGREDIENTS

8	oz	Chick peas (not canned; please. See note at the end.)
3	tb	Wheatmeal or Cracked wheat or Burguhl.
3		Cloves garlic; minced
1	ts	Cumin
2	tb	Fresh coriander; chopped as fine as possible.
2	tb	Flour
1	ts	Salt
1/4	ts	White pepper

INSTRUCTIONS

Recently found on rec.food.recipes ...
From: thanisa@df.lth.se (Emma Fernlund) Organization: Lund Institute of
Technology, Sweden
Soak chick peas in water for 8 hours. Drain and grind. Soak Wheatmeal or
substitute in water for 2 hours. Drain and grind. Mix all ingredients
together. Form balls about 3/4 inch diameter. Deep fry until golden brown
(best fried in a net or a deep fryer). Serve in/with pita bread, Hummus,
Tahini sauce, tomatoes-cucumbers-parsley-lemon juice salad. Save me some.
Note: It is possible to use canned chick peas. However, it is not as good,
and you have to count more weight (because they are pre-cooked, and
absorbed water)
From: Hillel Sommer <SOMMER@YaleVM.YCC.Yale.Edu>
Posted to JEWISH-FOOD digest V97 #240 by jefffree@eskimo.com on Aug 28,
1997

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