2 - 15 oz cans of chick peas
4 cloves garlic, minced
2 tsp cumin
1 tsp turmeric
6 minced scallions
large handful of parsley
1 egg
1 Tbsp lemon juice
A few dashes of cayenne pepper
1/2 cup rice flour
salt and pepper to taste
Vegetable oil for frying


Place the drained, chickpeas in the bowl of a food processor fitted with a steel blade and mash as much as possible. Add the garlic, cumin, turmeric, scallions, parsley, egg, lemon juice and cayenne. Process until blended but not pureed.

Sprinkle in 4 tablespoons of the flour, and pulse. Continue to add gradually, you want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Very yummy with some yogurt-dill sauce (2 Tbsp dill in a cup of plain, low-fat yogurt) in a pita or on the side or as an alternative protein.

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