Falafel

• 34 cup dried garbanzo beans
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 4 tablespoons fresh parsley, chopped
• 1 teaspoon cumin seed, crushed
• 1 teaspoon coriander seed, crushed
• 12 teaspoon baking powder
• salt
• pepper
• oil (for frying)

1. Place the chickpeas in a bowl and cover with cold water.
2. Soak overnight.
3. Drain the chickpeas and cover with new water in a pan.
4. Rapidly boil for 10 minutes.
5. Reduce heat and simmer 1 hour or until soft.
6. Drain.
7. Place the chickpeas in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder.
8. Add salt and pepper to taste.
9. Process until a firm paste.
10. Shape into walnut-size balls and flatten slightly.
11. In deep pan, heat 2" oil until a little mixture sizzles on the surface when added.
12. Fry the falafel in batches until golden.
13. Drain on paper towels and keep hot.
14. Serve warm.

garbanzo beans, onion, garlic, fresh parsley, cumin, coriander seed, baking powder, salt, pepper, oil

Taken from www.food.com/recipe/falafel-331224 (may not work)