Felafel
1 cup cooked or canned chickpeas
2/3 cup fine bread crumbs
1 clove garlic
2 eggs
1/2 tsp. salt
2 Tblsp. Oil
1/8 tsp. pepper
Oil for deep frying
Drain canned chickpeas. Mash chickpeas in a large bowl. Chop garlic. Add the garlic, salt, pepper, and bread crumbs to the chickpeas, and mix them together. Add the eggs and oil. Mix thoroughly. Heat oil (enough to fill pot about 3 inches) to 375 degrees, or until little bubbles rise to the surface. Shape the mixture into balls about 1 inch in diameter. Gently place the balls in the pot. Fry a few at a time until golden brown, about 5 minutes. Remove the felafel with a slotted spoon and drain on paper towels.
Makes 16 Balls
Hummus
1 cup chickpeas (canned or fresh)
paprika
1 tsp. baking soda
juice of 1/2 lemon
salt and pepper to taste
1 clove garlic, chopped
olive oil
1/2 cup tahina
If using fresh chickpeas, soak chickpeas overnight with baking soda. Rinse and cook until tender and skin begins to come off (1-2 hours). Put chickpeas, garlic, tahina, lemon juice, salt and pepper in blender or food processer. Mix until you have a smooth paste of mustard-like consistency. Adjust taste with lemon juice, salt and pepper.
