|Falafel- Take one, baked|
from: Eat Cheap, but Eat Well by Charles Mattocks
1 16 ounce bag dried chickpeas (aka garbanzo beans)
1 medium onion, chopped
3 tablespoons chopped fresh parsley
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt and freshly ground pepper
1. Rinse the dried chickpeas and soak them in enough water to cover overnight, until softened. Drain and add to a saucepan with 2 cups fresh water. Bring to a boil, then simmer for 15 minutes. Drain and let cool.
2. In a food processor, combine the cooked chickpeas, onion, parsley, garlic, coriander, and cumin. Add salt and pepper to taste; then add the baking powder. Blend into a smooth, thick paste. Form the mixture into small golf ball-size balls, flattening them slightly so they don't roll.
3. Add enough canola oil to a large skillet to fry the falafel (about 2 inches) and set over medium-high heat. When the oil is hot, carefully add the falafel balls and fry until crisp golden brown, about 2 minutes per side. Drain on paper towels. Alternatively, bake in oven at 475 degrees for 10 minutes on a greased cooking tray.