The All Star Falafel

• 1/2 cup dried chickpeas
• 1/2 cup split peas
• 1 red onion large, roughly chopped
• 1 teaspoon coriander seeds
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon black pepper
• 5 cloves garlic
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 8 tablespoons self-rising flour
• 1 teaspoon peppers crushed, optional
• vegetable oil for frying

1. 1. Put the chickpeas/spilt peas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned peas, drained.
2. Place the drained, uncooked peas, food processor fitted with a steel blade. Process until blended like bread crumbs put aside in a large bowl.
3. Place Onion, parsley, cilantro, and Garlic in the food processor fitted with a steel blade. Process until blended like bread crumbs. Squeeze out water in a towel add to peas and mix well
4. Mix together 6 tablespoons of the flour, baking powder, cumin, curry, crushed pepper, salt and pepper add to peas. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 2 hours.
5. Form the mixture into balls about the size of walnuts, or use a cookie scoop.
6. Heat 4 cups of oil to 350 degrees in a deep pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels and enjoy.

chickpeas, peas, red onion, coriander seeds, fresh parsley, black pepper, garlic, curry powder, cumin, flour, peppers, vegetable oil

Taken from www.yummly.com/recipe/The-all-star-_Falafel_-850413 (may not work)