Falafel

• 1 cup dried chickpeas (or 1 can)
  
• 1/2 large onion, roughly chopped (about 1 cup)
• 1 tablespoons finely chopped fresh parsley
  
• 1 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into patties and place on a cookie sheet.

5. Bake at 375 degrees for 15 minutes. You can flip them over half way or you can broil them for the last few minutes to brown them, if desired.

6. Serve in pita with hummus and fresh vegetable (tomatoes, peppers and cucumbers).

This recipe is adapted from an a recipe off of epicurious.com. We prefer baking our falafel, rather then frying.