4 c. cooked chickpeas (2 cups soaked 1 1/2 hours, boiled until very soft, drained)
3 med. cloves crushed garlic
2 beaten eggs
3 tbsp. tahini
3 tbsp. flour or fine bread crumbs
1/2 c. finely minced celery
1/2 c. finely minced scallions
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. cayenne
1 1/2 tsp. salt
Dash black pepper

Mash chickpeas well, make sure cooked well enough to be mashed. Combine with other ingredients. Chill well. With floured hands make the batter into 1 inch diameter balls. Dust each one lightly with flour. Heat a 2 inch pool of oil in heavy skillet to 365 degrees. Deep fry the falafel until golden and serve immediately.