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Falafel

1 lb chick peas (soaked for 1 day)
1 md onion
1 md potato (peeled)
4 garlic cloves
1 tsp ground coriander
1 tsp cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1 tsp flour vegetable oil for frying
2 tsp baking soda

Drain chick peas. Run with quarter onion and potato through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil, and mix well.

Run through grinder once more, and 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.

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Salads | Starters | Pastries | Chicken | Meat | Fish | Desserts | Cooking Recipes