Ingredients

4 cups Cooked chickpeas
2 cups Soaked 1 1/2 hours,
2 Beaten eggs (Boiled until very soft )
3 Cloves garlic (crushed)
1/2 cup Finely minced scallions
1/2 cup Finely minced celery
1/2 tsp Ground cumin
3 tbsp Mayver’s Hulled Organic Tahini
1/2 tsp Tumeric
3 tbsp Flour
1/4 tsp Cayenne
Dash black pepper 1 1/2 tsp Salt

Method

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 185 degrees. Deep fry felafel until golden brown, serve immediately.