Falafel Recipe

2 c. thick pureed cooked chick-peas
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp mixed ground herbs - basil, marjoram, thyme
1/4 tsp hot pepper sauce
Fine dry cracker or bread crumbs
2 eggs
olive oil
shortening for deep frying

Canned or cooked chick-peas should be drained and mashed. Grind chick-peas through the fine blade of a food chopper. Add salt, pepper, herbs, hot
pepper sauce and 2 tbsp cracker or bread crumbs. Beat eggs and stir into mixture. Stir in 2 tbsp melted shortening. Shape mixture into 2 1/2 to 3
inch fingers about 1 inch in diameter. Roll each in dry cracker or bread crumbs. Fry a few at a time in deep hot shortening for 2 to 3 minutes, or
till golden brown. Remove with a slotted spoon and drain on absorbent paper. Serve hot.