Falafel

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

Vegetable oil for frying

In a food processor, chop the chickpeas and onion with the parsley, cilantro, salt, hot pepper, garlic, and cumin until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered (preferably for several hours but at least 30 minutes).

Form the chickpea mixture into balls about the size of walnuts.

Heat 2-3 inches of oil to 375 degrees and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Serve in pita bread with tahina sauce, cucumber-yogurt sauce, and tomatoes. Hot peppers are also good, or even better, try it with Schug.

Notes

The falafel was much quicker to make than I thought, and was very yummy with good texture. Also good cold the next day (didn't reheat well in the toaster oven, though: greasy!). 4 stars.