Easy Crispy Falafel

• 450 g dried garbanzo beans
• 3 garlic cloves
• 12 teaspoon baking soda
• 2 teaspoons coriander powder
• 1 teaspoon black pepper (ground)
• 2 teaspoons cumin powder
• 1 onion, chopped
• 4 spring onions, chopped
• 2 tablespoons cilantro
• salt
• vegetable oil (for frying)
• red chili powder, to garnish (optional)
• 1 bunch parsley, chopped (use cilantro if you dont have parsley on hand)

1. Soak the chickpeas overight in plenty of water.
2. Drain well.
3. Grind in a food processor.
4. Add onion and parsley.
5. Grind for a few seconds more.
6. Add the rest of the ingredients.
7. Mix well.
8. Keep this mixture in a refrigerator for 30 minutes.
9. With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.
10. Heat oil in a wok.
11. Deep fry the falafels until golden brown.
12. Drain on kitchen paper.
13. Sprinkle red chilli powder lightly and serve or serve without it.
14. Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.

garbanzo beans, garlic, baking soda, coriander powder, black pepper, cumin powder, onion, spring onions, cilantro, salt, vegetable oil, red chili powder, parsley

Taken from www.food.com/recipe/easy-crispy-falafel-17334 (may not work)