FALAFEL

How to:
Chop fine all the ingredients mentioned above by running them through a food chopper. Rub them with salt, pepper and flour and allow to rest for two hours. About a half hour before they are to be served, make into small patties and fry in hot oil. Arrange on a platter when fried and garnish with chopped parsley.

• lb. 10 oz. soaked foul
• 10 1/2 oz. soaked chickpeas
• 1 lb. red onions and green onions (all chopped together making 1 lb.)
• 4 bunches parsley
• 3 bunches green coriander
• 3 cloves garlic
• 1 pod hot green pepper
• 4 tbs. salt
• 1/2 tbs. white & black pepper
• 6 tbs. flour
• 1 pot frying oil