2 1/2 cups washed chickpeas
2 tsp baking soda
1 tsp crushed coriander seeds
1 tbs chopped coriander leaves (optional)
3 crushed garlic cloves
1/4 cup finely chopped parsley
1tsp ground cumin
1/2 tsp cayenne pepper
2 tsp salt
1/4 tsp black pepper
1/4 cup flour

Soak chickpeas overnight in 10 cups hot water and baking soda.
Drain. Grind in a blender or food processor until fine.

Add spices and flour.If mixture is too dry, add a few drops of
water.

Make small balls about 1 1/4 " (3 cm) in diameter. Place on waxed
paper or a greased baking sheet.

Heat the oil and deep fry a few balls at a time for 2-3 minutes
until golden brown. Drain on a paper towel. Keep balls warm.

Makes 60-70 felafel balls.

To serve: Stuff 6 balls in a fresh pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce. Eat warm. 
.