I got this recipe from a postcard that was sent to me from Israel,
I made it once, and it was a little dry, but I did not deep fry the
falafel, that may make the difference.  Regardless, it tasted good, especially
with a good tahini or yogurt sauce.
 
FALAFEL
=======
 
2 1/2 cup dried chickpeas (soak overnight, then cook until tender)
1 tsp. ground corriander seeds
1 garlic clove chopped
1 tsp. cumin
1/2 tsp. cayene pepper
1/4 cup flour
salt to taste
 
Grind chickpeas in blender or food processer (or mash)
 
Add corriander, garlic, cumin, cayene, & salt.  Mix well.
 
Add flour.  Mix well.
 
Heat oil.  Form mixture into 1 1/2 inch balls, deep fry
1 or 2 minutes (until brown).
 
When I pan fried the falafel, I made them somewhat flat, and cooked
them in oil in a skillet.  I also tried baking some, with only a very thin
layer of oil in a pan.  The result was very dry, but okay with some cucumbers,
tomato, lettuce and yogurt (or tahini) sauce.
 
Good luck.

Jerome 
JMN101@psuvm.psu.edu
REC.FOOD.VEG

VEGAN