Felafel from Moosewood Cookbook

Ingredients

• 2 (15 ounce) cans chickpeas, rinsed and drained

• 1/2 cup onion, minced
• 4 garlic cloves
• 2 teaspoons cumin (I usually add a bit more for stronger flavor)
• 1 teaspoon turmeric
• 1 teaspoon salt
• 3 dashes cayenne pepper
• 1/4 cup fresh parsley, chopped and packed
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/3 cup flour
• oil, for pan frying (I use olive oil which works great)

Directions

1. 1

   Place all ingredients except flour in a food processor.

2. 2

   Blend until the consistency is uniform.

3. 3

   Thoroughly mix flour into the felafel batter with a spoon.

4. 4

   Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.

5. 5

   Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.

6. 6

   Place cooked felafel on a plate lined with paper towels to absorb any residual oil.

7. 7

   Keep warm in a 300 degree oven if not serving immediately.

8. 8

   ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.