Lebanese Falafel

Description
Ethnic, Vegetables



Ingredients

 * 1 lb Chick Peas; (soaked for 24 h)
 * 1 md Onion
 * 1 md Potato, peeled
 * 4 garlic cloves
 * 1 ts Ground coriander
 * 1 ts cumin
 * 2 ts salt
 * 1/2 ts pepper
 * 1/2 ts Cayenne
 * 1 tb flour
 * Vegetable oil for frying
 * 2 ts baking soda

Directions

 * 1) Drain chick Peas.
 * 2) Quarter Onion and Potato.
 * 3) Run all through fine holes of the meat grinder along with the garlic two times.
 * 4) Add all remaining ingredients except baking soda and vegetable oil.
 * 5) Mix well.
 * 6) Run through grinder once more. Mix again.
 * 7) Cover and leave to rest for two to three hours.
 * 8) Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture.
 * 9) With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
 * 10) Deep fry, making sure patties are cooked through and are golden brown.
 * 11) Remove from oil with a slotted spoon and drain on paper towels.