Israeli Falafel
By: Anonymous
Published: Friday, February 12, 2010 - 3:17pm

Ingredients




8 ounces Chick peas (not canned, please. See note at the end.)
3 tablespoons Wheatmeal or Cracked wheat or Burguhl
3 Cloves garlic, minced
1 teaspoon Cumin
2 tablespoons Fresh coriander, chopped as fine as possible
2 tablespoons Flour
1 teaspoon Salt
teaspoon White pepper

Preparation

1 Technology, Sweden 2 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 3 (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. 4 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)