Falafel

by Lisa Crawford

Soak overnight, then rub together vigorously to loosen skins, rinse and drain, discarding skins

½ lb (1 c) dry chickpeas

 

Puree in food processor

chickpeas

3 cloves garlic

½ onion

3 green onions

 

Add 

¼ c fresh or 1+ T dried parsley

½ t allspice

1/4 t cayenne (optional)

¾ t salt

pepper

Refrigerate for ½ hour 

Form into slightly flattened balls and deep fry at 350 (med high), drain on paper towels

 

Serve in pita with yogurt sauce, tomato, cucumber, hummus