Falafel

1 15-ounce can garbanzo beans

1/4 cup shopped onion

3 tbs flour

1 clove of chopped garlic

1 tsp cumin

1 tsp baking powder

1/2 tsp salt

2 tbs of fresh parsley

Puree canned garbanzo beans, onion, flour, cumin, baking power, and salt in processor. Add parsley and process to blend. Sprinkle plate with flour. Roll level tablespoons of mixture into balls; transfer balls to plate. Roll falafel in flour tocoat; flatten balls into patties.

Pour enough vegetable oil into skillet. Fry falafel patties until brown and crispy. Transfer patties to paper towels to drain.

Serve in a pita with lettuce and tomato.

I made this recipe because I tried falafel Sultan Gyro in Lyndhurst, NJ and thought it was delious. At one point I had a falafel sandwich 3 fridays in a row. We also tired the Babaganoush at teh restauant. That spread had smoked eggplant with garlic and yogurt. Which is also served with pita bread. I think I may have to try and make Babaganoush. Sounds easy just like the falafel!

source - Bon Appetit Magazine