1 cup dried chickpeas or 16 oz. can of chickpeas.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh flat leaf parsley, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons gram flour
Oil for frying


(Omit this step if using canned beans.) Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add the gram flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Add a little more flour to thicken if necessary.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at a medium-high temerature until golden brown (5-7 minutes). Keep warm in the oven whilst all falafels are fried.

Serve hot.

Source: mideast

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