*  Exported from  MasterCook  *
                               Felafel Balls
 Recipe By     : A Taste of Tradition by Ruth Sirkis
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Starters                         Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         dry garbanzo beans (1 cup)
      1/3  cup           cracked wheat
    2      slices        wheat bread, dry
    5      cloves        garlic
    2      tb            parsley -- chopped
    3      tb            lemon juice
    1      tb            ground cumin
      1/4  ts            ground coriander
    3      ts            salt
      1/4  ts            black pepper
           dash          hot red pepper -- (optional)
    2                    eggs
      1/2  cup           plain bread crumbs
                         oil for frying
 Cover beans with water and soak overnight.
 Next morning drain beans, rinse and put in a large pot.  Cover with fresh
 water, add 2 teaspoons salt and bring to a boil.  Reduce heat and simmer
 for 1 1/2 hours.  Remove from heat and drain.
 Soak cracked wheat in a cup of water for about 20 minutes.  Soak bread
 Grind garbanzo beans in a meat grinder or food processor with garlic and
 parsley.  Squeeze the water out of the soaked bread and grind.
 Combine in a bowl with lemon juice, remaining salt, seasonins and eggs.
 Mix lightly.
 Drain the cracked wheat and add to the mixture with half of the bread
 crumbs.  Stir well and mix thoroughly.  Add remaining bread crumbs
 gradually until the mixture is manageable enough to shape the felafel.  If
 too soft, when all the bread crumbs have been used, add more to obtain the
 proper consistency.  This may be done several hours before serving.  Cover
 with waxed paper and refrigerate.
 The make the felafel, shape small balls 1 in diameter with wet hands.
 Put on a tray or cookie sheet lined with waxed paper.
 Fill a heavy 10 or 12 skillet with 1 1/2 of oil and heat to medium-high
 (375 degrees F).  Fry about a dozen felafel balls at a time on both sides
 until they become deep golden brown.  Remove from skillet with a slotted
 spoon.  Put on paper towels to blot excess oil.  Serve immediately.
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