Falafel from Ron Benson

Wayne

1 large can Garbanzo Beans

½ c fresh parsley

⅓ c fresh cilantro

1 large onion

3 garlic cloves

2 tsp cumin

1 egg

1 tsp baking powder

1 tbsp olive oil

1 pinch cayenne pepper

salt & pepper

Chick Pea flour (or all-purpose)

Drain garbanzo beans until dry.

In food processor, blend beans, onion, parsley, cilantro, and garlic until course like meal. Be careful not to over process. (Pulse is good)

Stir egg, olive oil, cayenne, cumin, salt, pepper in bowl - Add baking powder - Mix into batter

In a larger bowl, combine bean mix and batter - Add flour until mix is thick and hard to stir

Divide into eight balls, flattened into patties.

Bake on parchment paper on a cookie sheet at 350 until toasty brown on top, at least 20 to 30 minutes *OR* fry in a frying pan with 1" oil, over medium heat until cakes are brown. Drain.

Storage: freeze on cookie sheet overnight, then bag in zip bag and freeze. Take out what you need and heat in toaster oven or microwave.

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