Falafel

Ingredients

• 2 cups dried garbanzo beans (about 1/3 pound)
• 4 scallions, cleaned and minced (white and green parts)
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, minced
• 1 tablespoon fresh mint, coarsely chopped
• 1/2 jalapeno, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons baking powder
• 3 tablespoons warm water
• light olive oil, for deep-frying

Directions

1. 1

   Place dried chickpeas in a bowl and cover with cold water.

2. 2

   Soak for at least 15 hours.

3. 3

   Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.

4. 4

   Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.

5. 5

   Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.

6. 6

   When falafel mixture is chilled, roll into golf-sized balls.

7. 7

   Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.

8. 8

   Serve with a yogurt sauce.