Classic Falafel

Brandy Pattillo

2 cup dry chickpeas

¾ cup onion

¼ cup fresh parsley

2 spoon garlic

2 spoon flour

1 spoon cumin

2 teaspoon salt

1 teaspoon pepper

1 teaspoon coriander

1 teaspoon cardamom

1 teaspoon cayene pepper

1. Soak dry chickpeas in enough water overnight

2. Rinse chickpeas and add to food processor with minced garlic, minced onion, minced parsley, pepper, salt, cardamom, cumin, coriander, cayenne and the flour.

3. Process until it resembles coarse paste. Not over processed. Small pieces visible. Refrigerate for several hours.

4. Add more flour if needed. Use 2 Tablespoons to form the balls or patties

5. Fry in heated vegetable oil. 2 to 3 minutes each side.

You may need to roll falafel balls in seadoned flour before frying or baking if that's preferred.

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