| 1 | Mash chickpeas well (make sure they are cooked well enough to be mashable). |
| 2 | Combine with other ingredients. |
| 3 | Chill well. |
| 4 | With floured hands, make the batter into one-inch-diameter balls. |
| 5 | Dust each one lightly with flour. |
| 6 | Heat a two inch pool of oil in heavy skillet to 365 degrees. |
| 7 | Deep fry felafel until golden brown, serve immediately. |
| 8 | My modifications: i usually use 1-2 tsp of cayenne because i like them spicy. |
| 9 | I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. |
| 10 | Don"t put too many in the wok at a time or the temp. |
| 11 | Will drop. |
| 12 | I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa sprouts and tuck them into a pita with some ranch dressing----- ~- |
