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From: SOMMER@YaleVM.YCC.Yale.Edu (Hillel Sommer)
Newsgroups: rec.food.recipes
Subject: VEGAN: Israeli Falafel
Summary: original subject was Falafel Recipe
Keywords: recipe vegan
Message-ID: <1991Mar03.191425.151@mthvax.cs.miami.edu>
Date: 2 Mar 91 20:29:14 GMT
Followup-To: rec.food.veg
Organization: Yale University
Lines: 22
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

The Israeli version for Falafel:

8 oz 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 tablespoon fresh coriander, chopped as fine as possible.
2 tablespoons flour
1 teaspoon salt
1/4 tsp. white pepper

1. Soak chick peas in water for 8 hours. Drain and grind.
2. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind.
3. Mix all ingredients together.
4. Form balls about 3/4 inch diameter.
5. Deep fry until golden brown (best fried in a net or a deep fryer).
6. 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)