Felafel 

¼ cup cracked wheat - bulgar wheat is good
hot water
2 cups cooked chickpeas or 1 can good organic pre-cooked chickpeas
2 cloves garlic, crushed
½ cup fresh wholemeal breadcrumbs
1 free-range egg, beaten
½ teas seasalt
½ teas cumin
¼ teas black pepper
¼ teas turmeric
¼ teas coriander
1 tab oil for deep-frying - good quality cold pressed olive or canola

• To cook chickpeas - soak in water overnight, drain and place in saucepan with 2 cups of water and salt. Bring to boil, cover and cook slowly for 1 - 2 hours, or until peas are tender
  
  
• Soak the cracked wheat in hot water to cover, for 30 mins. Drain well
  
  
• Combine with remaining ingredients and chill thoroughly. Shape into small balls and deep fry until golden
  
  
• Drain on paper towels

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