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

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