Falafel

1 cup dried chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt and Pepper
Oil for frying

Preparation:
Soak beans overnight. Drain, put in pan covered with water, bring to a boil.

Boil for 5 minutes, simmer about an hour. Drain and cool.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl.

Add flour. Mash everything together. Use food processor if you want. End result: paste.

Form small balls, about the size of a ping pong ball.

Fry in 2 inches of oil at 350 degrees until brown.




Serve hot.

We typically eat these in a pita with lettuce, tomato, and hummus or tahini or yogurt sauce if we have any. Randy is also having me send along some zatar, because he loves it.

I'm obviously not providing the lettuce and tomato or hummus/tahini, because none of them freeze well. Use what you have on hand. There's also nothing wrong with eating them plain on pitas.

(If you're making them at home from scratch, You can also form this into a patty and serve like hamburger, but you won't fool anyone.)