Falafel Recipe

1 cup dried chickpeas, or 16 ounce can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves garlic, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt and pepper
Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Soak
overnight.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes. Omit this step, if using canned beans.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to
taste) in medium bowl. Add flour.
Mash chickpeas mixture well. Can also combine
ingredients in a food processor. The result should be a thick paste.
Form the mixture into small balls, about the size of a ping-pong ball.
Slightly flatten.
Fry in 2 inches of oil at 350°F., until golden brown (5-7 minutes).
Serve hot.

Note :

• Serves 4
• To reduce the spattering of oil on the stove, use a stockpot, instead of a frying pan, to fry the falafel.
• 
  
• Serving Suggestion
• Falafel can be served as an appetizer with hummus and tahini or as a main
• course. Stuff pita with falafel, lettuce, tomatoes, tahini, salt and pepper.
• As an alternative, falafel can be formed into patties and served like burgers