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Falafel
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Source: Calssic Meiterranean
| 1 ½ cups | dried chickpeas, soaked overnight |
| 1 small | red onion, chopped |
| 2 | garlic cloves, chopped |
| 2 teaspoons | ground coriander |
| 2 teaspoons | ground cumin |
| 1/8 teaspoon | cayenne |
| 1 teaspoon | salt |
| ½ teaspoon | baking powder |
| 3 tablespoon | fresh parsley or cilantro |
| vegetable oil |
Drain the chickpeas and grind to a fine paste in a food processor. Add the onion and garlic and briefly process again.
Stir in the spices, salt, baking powder, and parsley, and process again. It is important that the paste should be very fine.
Pour oil to a depth of 1 inch into a pan and heat. Form the past into smll patties and frop them into the oil. Fry for 3-4 minutes, until golden. Drain on paper towels, and serve hot.
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