1 lb. dried chick peas, soaked over-night
3 scallions, cleaned and sliced
2 tsp minced garlic
3 Tbsp minced fresh parsley
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp hot sauce
1 tsp baking powder
1 Tbsp warm water
1/2 to 1 cup bread crumbs
Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, corriander, salt, egg, and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands.
Heat up some oil in a deep fryer or 2 inches of oil in a heavy saucepan or wok. Roll falafel mix into 16 ping pong ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don’t stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are dark, even brown on all sides. Remove with a slotted spoon and drain on some paper towels.
Falafel is traditionally served on pita bread with chopped tomato, cucumber, and shredded lettuce. You can also spread a little hummus or yogurt sauce inside the pita. (We prefer ours with hummus). Even my little man, Judah, will eat the falafel balls plain. With a few chopped tomatoes and some rice this makes a great meal for a one year old! =)