Title: Falafel (lebanese)
 Categories: Ethnic, Vegetarian
      Yield: 12 servings
 
      1 lb Chick peas; (soaked for 24 h
      1 md Onion
      1 md Potato; peeled
      4    Garlic cloves
      1 ts Ground coriander
      1 ts Cumin
      2 ts Salt
    1/2 ts Pepper
    1/2 ts Cayenne
      1 tb Flour
           Vegetable oil for frying
      2 ts Baking soda
 
  Drain chick peas. Quarter onion and potato. Run all through fine
  holes of the meat grinder along with the garlic two times. Add all
  remaining ingredients except baking soda and vegetable oil. Mix well.
  Run through grinder once more. Mix again. Cover and leave to rest for
  two to three hours. Heat oil for deep frying. While oil is heating
  add baking soda to the chick pea mixture. With dampened hands, form
  mixture into balls the size of a walnut, then flatten slightly into a
  patty. Deep fry, making sure patties are cooked through and are
  golden brown. Remove from oil with a slotted spoon and drain on paper
  towels. Shared by Rita Taule, Prodigy ID# BTVC62A.