Jeanie's Falafel recipe

6 servings

1 (19 ounce) can garbanzo beans, rinsed and drained

1 small onion, finely chopped

2 cloves garlic, minced

1 1/2 tablespoons chopped fresh cilantro

1 teaspoon dried parsley

2 teaspoons ground cumin

1/8 teaspoon ground turmeric

1/2 teaspoon baking powder

1 cup fine dry bread crumbs

3/4 teaspoon salt

1/4 teaspoon cracked black peppercorns

1 cup vegetable oil for frying

Mash the garbanzo beans in a large bowl.

Stir in the onion, garlic, cilantro, parsley cumin, turmeric, baking powder, bread crumbs, salt and pepper.

Do not be afraid to use your hands.

Shape the mixture into 1 1/2 inch balls; you should get 18 to 24.

If the mixture does not hold together, add a little water.

Heat the oil in a deep fryer to 375 degrees F (190 degrees C).

Carefully drop the balls into the hot oil, and fry until brown.

If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat.

You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.