Felafel -- (from Step-by-Step Lebanese Cooking)

2 c chick peas
3 c water
1 small onion, finely chopped
2-3 garlic cloves
2 tbsp chopped fresh parsley
1 tbsp chopped fresh cilantro
2 tsp ground cumin
1 tbsp water
1/2 tsp baking powder
flour (optional)
oil for deep-frying

Soak chick peas in water for 4 hours or overnight. Drain and place chick pease into food processo. Using pulse action, process for 30 seconds or until they are finely ground.

Add onion, garlic, parsley, cilantro, cumin, water and baking powder and process 10 seconds or until mixture is a rough paste. Leave mixture to stand for 30 minutes.

Shape Felafel mixture into balls. Squeeze out excess liquid using your hands. NOTE: IF MIXTURE IS TOO WET, AND DOESN'T FORM BALLS EASILY, ADD A SMALL AMOUNT OF PLAIN FLOUR. Heat oil in a deep heavy-based pan. Cook Felafel in moderately hot oil. When brown carefully remove from oil with slotted spoon. Drain Felafel well on absorbent paper.

Serve hot or cold

Serves 6.

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