Falafel

          1 cup dried chickpeas
          5 cups water
          1 tsp baking soda
          1 tsp salt
          1 tsp cumin seeds
          1 tsp coriander
          1 onion, quartered
          2 tbsp minced parsley
          2 cloves garlic, mashed
          freshly ground black pepper
          1 tbsp lemon juice
          pinch chili pepper
          vegetable oil for deep frying

      Soak chickpeas for 24 hours in water, then
      drain them. Run chickpeas and remaining
      ingredients except oil through a meat grinder.
      Mix together with a fork until mixture is loose
      and crumbly. Pour two inches of oil into a wok
      or pan for deep frying and set over medium
      low heat. Oil should tbe 350-375 degrees.

      While oil is heating, shape the first batch.
      Use a generous spoonful and shape a patty
      about 2.5 inches across and 3/4 inch thick.
      Slide into oil and fry about four minutes,
      turning at least once. Remove with a slotted
      spoon and drain on paper towels. Serve with
      pita bread and salads.

      Olive vender in Carmel Market, Tel Aviv, Israel,
      taken during a visit in April 1995.