INGREDIENTS:
1 c  Chic peas

For falafel, drain and rinse 1 cup chick peas that have been soaked
overnight in fresh water. Grind them in a food processor. Soak 1 slice
white, crust-less bread in water and squeeze dry. Chop with 2 cloves minced
garlic and 2 tablespoons parsley. Add to the chick peas. Add 1/4 cup bulgar
(rinsed and drained), 1/2 teaspoon each of coriander, cumin and pepper and
1 teaspoon salt. Mix well and refrigerate at least 30 minutes. Heat oil in
a large pot. Form chick pea mixture into small balls and deep fry 2 to 3
minutes. Serves 8.