Celery Scallion Falafel

Celery Scallion Falafel

Ingredients:
2 cups garbanzo beans
½ cup each chopped celery and scallions
3 garlic cloves, minced
2 teaspoons cumin seeds, crushed
1 teaspoon coriander seeds, crushed
½ teaspoon ground turmeric
¼ teaspoon cayenne
2 eggs
3 tablespoons sesame tahini
1 tablespoon lemon juice

Directions:
Soak the beans for a few hours and drain. In a saucepan, cover soaked beans
generously with fresh water. Bring to a boil, reduce heat to low, cover, and simmer
gently for 2–2½ hours. Drain. Blend the beans in a blender or food processor until
smooth or mash them well with a potato masher. Combine with the remaining
ingredients and blend until evenly mixed. Chill for at least an hour.
With floured hands, shape into balls the size of a walnut. Dust each ball with flour
or fine bread crumbs. Deep-fry at 365°F until golden brown, or shape into 11⁄2-inch-
diameter patties and sauté. Cool. Carry in a lidded plastic container.
Lentil Rice Cakes
makes 1 dozen
These protein-rich cakes are good alone, or serve them with Tahini Dipping Sauce
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