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Falafel (Hamilton)

1 c Dried chickpeas

1 ts Baking soda

1 ts Salt

1/2 c Finely minced onion

2 tb Finely minced parsley

1 ts Ground cumin

1 ts Ground coriander

2 Garlic cloves, mashed

Pepper to taste 1 tb Lemon juice

1/8 ts Cayenne

Oil for deep frying Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste. Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down. Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels. Serve hot with tahini sauce stuffed in pita. "The Hamilton Spectator", August, 1993

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