Easy Falafel

• 1/2 pound dried chickpeas, thoroughly washed and picked over for small stones. Let soak for 24 hours and drain well before using.
• 1/4 cup onion, diced
• 1/4 cup panko or plain bread crumbs
• 3 whole fresh cloves garlic
• 1 1/2 teaspoons ground cumin
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon baking powder
• 1/3 cup fresh cilantro
• 1/3 cup fresh flat leafed Italian parsley
• 1 whole egg
• oil for frying (I use olive oil)
• optional accompaniments: tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and favorite salad fixings (I make a big Greek salad)

1. Using a food processor, combine all ingredients, except whole egg, and grind for about 30-40 seconds or until mixture is just evenly chopped up. Add 1 egg and blend again until mixture is finely chopped.
2. Put 2 inches of oil in a 8 or 10 inch cast iron skillet or heavy bottomed fry pan and heat over medium heat until it reaches 360F degrees. Using your hands and a spoon, shape 1-2 tablespoons of the dough into a slightly flattened round circle. Fry in the hot oil until brown on both sides (about 3-4 minutes each side). Drain on a wire rack or paper towels. Serve warm or at room temperature with tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and/or your favorite salad fixings.
3. **Uncooked falafel dough can be stored, in a covered container, in the refrigerator for up to 2 days. Use as needed.

chickpeas, onion, bread crumbs, fresh cloves garlic, ground cumin, kosher salt, baking powder, fresh cilantro, leafed italian parsley, egg, oil, tahini sauce

Taken from food52.com/recipes/39699-easy-falafel (may not work)