Felafel

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.

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