1 medium onion, minced
5 garlic cloves, mashed
1 c. cilantro or parsley, minced
1 t. Baking Powder
2 t. coriander
2 t. ground cumin
1/2 t. red pepper flakes
1 T. salt
1/2 t. black pepper
Vegetable oil for frying
Cover the chick peas with water and soak for 24-48 hours. Drain and set aside.
Mash with a potato masher, or grind in a food processor until the mixture looks like breadcrumbs.
Add onion, garlic, cilantro, baking powder and spices.
Mix until ingredients are incorporated, but texture is still coarse.
Form mixture into 1" balls and slightly flatten them. Place on cookie sheet and refrigerate for 15 minutes.
In a frying pan or electric fry pan heat 1" oil* to 350 degrees.
Fry 3 or 4 falafel balls for 3-5 minutes, until nicely browned. Drain on paper towel.
Serve with tahini sauce or tzatziki sauce in pita bread with lettuce, tomato, and onion slice.
*Note: Falafel can be deep fried, pan fried in 2-3 T. oil, or oven baked in tiny-size muffin tin,
and they are still wonderful.
