Categories: Appetizers 
      Yield: 4 servings 
  
      4 c  Cooked chickpeas 
      2 c  Soaked 1.5 hours, 
           -boiled until very soft 
      2    Beaten eggs 
      3    Cloves garlic (crushed) 
    1/2 c  Finely minced scallions 
    1/2 c  Finely minced celery 
    1/2 ts Ground cumin 
      3 tb Tahini 
    1/2 ts Tumeric 
      3 tb Flour 
    1/4 ts Cayenne 
           Dash black pepper 
  1 1/2 ts Salt 
  
  Mash chickpeas well (make sure they are cooked well enough to be 
  mashable). Combine with other ingredients.  Chill well. With floured 
  hands, make the batter into one-inch-diameter balls. Dust each one 
  lightly with flour. Heat a two inch pool of oil in heavy skillet to 
  365 degrees. Deep fry felafel until golden brown, serve immediately. 
  MY MODIFICATIONS: I usually use 1-2 tsp of cayenne because I like them 
  spicy. I usually heat the oil in my wok and then drop the batter into the 
  wok by spoonfuls. Don't put too many in the wok at a time or the temp. will 
  drop. 
  I peel, seed and slice cucumber, cube tomato and grab a bunch of 
  alfalfa sprouts and tuck them into a pita with some ranch dressing----- 
  ~--