Israeli Falafel

Photo: flickr user Logan Antill

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

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)