Falafel (Middle East, Palestine)

• 4 cups dried garbanzo beans
• 2 large onions
• 1 whole head of garlic
• 2 bunches parsley
• hot green pepper, to suit your taste
• 2 teaspoons cumin
• salt and pepper
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• oil (for deep frying)

1. Soak the chick peas overnight. Drain.
2. Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
3. When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
4. Fry in deep hot oil until light brown and crisp.
5. Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions.
6. *The falafel batter can be frozen. Thaw and add baking soda just before frying.

garbanzo beans, onions, head of garlic, parsley, hot green pepper, cumin, salt, baking powder, baking soda, oil

Taken from www.food.com/recipe/falafel-middle-east-palestine-322589 (may not work)