Falafel

Falafel
http://www.gomideast.com/articles/recipes/falafel2.htm

About one can of chickpeas, aka garbanzo beans, drained
1 chopped onion
1/2 full (mashed down) cup parsley, slightly chopped and with the stems off
Garlic - you be the judge, 1 or 2 cloves should be enough
1 egg
Cumin - 2 teaspoons
Ground Coriander - 1 teaspoon
Salt - 1 to 1.5 teaspoons should do
Black Pepper - about the same amount as the salt
Cayenne (Red) Pepper - 1 teaspoon, more for a little kick
Lemon Juice - Tablespoon
Baking Powder - 1 teaspoon
Olive Oil - Tablespoon for taste
Dried Bread Crumbs - 1 full cup
Olive Oil for frying (either in a pan or a deep fryer)

Mash up your chickpeas using the back of a large spoon, or a masher, in a bowl.
Use a food processor to pulse the onion, garlic, and parsely until they are a tiny mash of elements.
Spoon this mixture into your mashed chickpeas and stir together completely.
In a separate container mix together the raw egg, cumin, peppers, salt, baking powder and lemon juice and slowly stir into the chick pea mixture. Add the tablespoon of olive oil and keep stirring.
Put in the bread crumbs, not all at once but very slowly, stirring all the time. You can use more or less bread crumbs but just make sure that the entire thing is somewhat dense and will make patties easily.
If you are making your falafels in a pan, you want them to be like small hamburgers, somewhat flat, for easy cooking. If you are throwing them into a vat of oil, keep them in a ball shape, about the size of a golf ball.
When they are browned, either on both sides or their entirety, take them out and cover them with a paper towel to drain the oil.
Eat with hummus, tabouli, tahini or as a side dish to shawarma or any meat dish.