Falafel

From Vegan with a Vengeance by Isa Chandra Moskowitz

• 2 c. cooked chickpeas, drained, or canned chickpeas, drained and rinsed (1 can = 1 1/2 c)
• 1/4 c. whole wheat bread crumbs
• 2 T flour
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 tsp. baking powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1/4 c. chopped fresh parsley
• 1/2 tsp. salt
• black pepper
• vegetable oil for frying (or baking)

Garnishes

• 4 large pita breads
• Lettuce
• Chopped tomato, red onion, and cucumber
• Tahini dressing 

1. In food processor, combine chickbeaps and bread crumbs.  Pulse for about 30 sec. until the chickpeas are chopped.
2. Add the remaining ingredients and process until relatively smooth, but somewhat course.
   
3. Transfer to a bowl.  Cover and refrigerate for at least 1/2 hr.
4. Shape the batter into 1 1/2 in. balls and then flatted into 2 in diameter patties.
5. For frying: Heat about 1/2 inchof vegetable oil in a heavy bottomed pan (cast iron).  Oil should immediately bubble up when batter is added.  Cook the patties for 2 1/2 to 3 minutes per side.  Remove with slotted spoon and transfer to a paper towel or paper bag to drain.
6. For baking.  Pour a little oil in baking pan and spread around.  Add paties and flatten.  Bake about 30 minutes total at 350 degrees, flipping half way through.  Can coat second side with olive oil.
7. Serve with pita bread and garnishes.