Falafel

I needed a vegetarian dish the other day and Rob said "why don't you make falafel". I'd only ever made it with a mix, but it turns out to be super easy.

For the Falafel:
1 can garbonzo beans, drained
1/2 an onion, chopped fine
1/2 tsp chili powder
1 tsp cumin
1/4 cup fresh cilantro
1 tsp baking powder
6-8 Tbs flour
splash of lemon juice
oil for frying

1. Drain the beans and puree in a food processor until coarsely chopped - don't over do it! Add the spices and the onion and pulse a few more times.

2. Turn into a bowl and fold in the baking powder and flour. Refrigerate for 30 min.



Chop up toppings - pictured here:
cilantro
tomatoes
cucumber
baba ganoush
jalepanos
mushrooms sauted in better ( I mean butter)



3. Form the falafels into patties and pan fry, 5min per side until crunchy and done. Or place on a greased cookies sheet at 400 for 20 min, flipping part way through.
4. To assemble place a falafel patty in a fresh-baked pita (what do you mean you don't have any? Just take the 5-min a day bread and roll out a egg sized lump into a circle. Bake on a baking stone at 435 for 5 min/side until puffed)

Enjoy! They are good leftover as well.