Falafel

Ingredients:

1-15 oz. tin of chickpeas or 1 cup dried chickpeas
1 small onion minced
1/4 cup whole wheat flour or wheatgerm
1 tbsp cumin powder
1 cup fresh parsley chopped
salt, pepper and cayenne to taste
1 tbsp vegetable oil

For tinned chickpeas: boil in water for 15-20 minutes. Drain and mash. For dried chickpeas: soak for at least 24 hours. Boil in water for 2 1/2 - 3 hours. Drain and mash. Mix all ingredients in a bowl and let sit for 20 minutes. Form into balls about the size of golf balls, then gently press with the palm of your hand, so they are slightly oblong. Let sit for at least half an hour in the refrigerator (for best results, let sit for an hour or two). Traditionally, the falafel balls are deep fried, but we prefer to lightly fry both sides in vegetable oil until golden to dark brown. Note: For a Falafel Sandwich, simply wrap 2 or 3 falafel balls, some chopped lettuce, tomato and cucumber in a Pita and pour Tahini sauce into the middle of sandwich.