Ingredients (use vegan versions):

• 2 1/2 cups washed chickpeas
• 2 teaspoon baking soda
• 1 teaspoon crushed coriander seeds
• 1 tablespoon chopped coriander leaves (optional)
• 3 crushed garlic cloves
• 1/4 cup finely chopped parsley
• 1tsp ground cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup flour
• oil for frying

Directions:

Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.

Add spices and flour.If mixture is too dry, add a few drops of water.

Make small balls about 1 1/4 ” (3 cm) in diameter.Place on waxed paper
or a greased baking sheet.

Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown.Drain on a paper towel. Keep balls warm.

Makes 60-70 felafel (or falafel) balls.

To serve: Stuff 6 balls in a fresh vegan pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce. Eat warm.

Serves:

Tags: Salad, Vegan