Falafel Serving Size - 4 Prepared By - DnD Recipe Rating
			3/4 cup dried chickpeas 1 large onion, coarsely chopped 2 garlic cloves, coarsely chopped 4 tablespoons coarsely chopped parsley 1 teaspoon cumin seeds, crushed 1 teaspoon corianderseecls, crushed 1/2 teaspoon baking powder salt and ground black pepper oil for deep frying
			Put the chickpeas in a bowl with plenty of cold water. Let soak overnight. I Drain the chickpeas and cover with water in apan. Bring to a boil. Boil rapidly for 10 minutes. Reduce the heat and simmer for about 1 hour, until soft. Drain. Place in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste. Shape the mixture into walnut size balls and flatten them slightly. In a deep pan, heat 2 inches oil until a little of the mixture sizzles on the surface when added. Fry the falafel in batches until golden. Drain on paper towels and keep hot while frying the remainder. Serve warm, in pita bread, with salad and yogurt.