Falafel

• 2 cups Dried Chickpeas
• 1/2 cups Dried Cracked Wheat
• 1 cup Chopped Fresh Parsley
• 3 cloves Garlic, Peeled
• 3 Tablespoons Chopped White Onion
• 1 whole Serrano Pepper, Chopped
• 1 teaspoon Red Chili Pepper Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/4 teaspoons Red Pepper Flakes
• 2 dashes Vegetable Bouillon Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 18 teaspoons Black Pepper
• 1- 3/4 teaspoon Salt
• 1 quart Light Oil For Frying, Such As Canola Or Grape Seed

1. 1.
2. Rinse chickpeas with water and pick over, discarding any stones or twigs.
3. Place in a large bowl and cover with water.
4. Soak overnight or at least 8 hours.
5. 2.
6. Wash and drain the cracked wheat.
7. A fine sieve works well for draining.
8. 3.
9. In a food processor, blend the soaked chickpeas, cracked wheat, and parsley well.
10. Add all remaining ingredients (except oil) and puree, stopping to scrape the sides occasionally.
11. Set aside for 1 hour.
12. 4.
13. Heat the oil in a heavy-bottomed pot over medium high heat, to about 350F.
14. Form balls with 1 hefty tablespoonful of the mixture.
15. A small ice cream scoop works well.
16. Fry the balls, rotating occasionally to ensure even cooking.
17. Once golden brown, remove from oil and drain on towels.

chickpeas, parsley, garlic, white onion, serrano pepper, red chili pepper, ground cumin, ground coriander, red pepper, baking soda, baking powder, black pepper, salt, light oil

Taken from tastykitchen.com/recipes/special-dietary-needs/falafel-2/ (may not work)