1 15-16 oz. can chickpeas, well drained
1 medium onion, finely chopped
3 large cloves garlic, minced
2 T. fresh parsley, finely chopped
2 T. finely chopped fresh cilantro
1/2 - 1 t. cayenne pepper
1 t. ground coriander
3/4 - 1 t. ground cumin
1/2 t. salt
1/8 t. ground cinnamom
pinch of oregano
1 t. baking powder
4 - 6 t. flour

oil for frying (canola or vegetable)

1. Combine chickpeas, garlic, onion, parsley, cilantro in food processor. Pulse on and off until chickpeas are mashed but consistency is not pureé
2. Remove from food processor bowl. Stir in spices, cayenne pepper, coriander, cumin, salt, cinnamon, oregano
3. Add baking powder
4. Add 2 t. flour and stir well. Consistency should be that of a thick paste, thick enough so that you can form a ball without your hands getting sticky. Continue to add flour 1 t. at a time as necessary to reach this point
5. Form the chick pea mixture into small balls, about the size of walnuts ball. Slightly flatten if desired
6. Heat 2 - 3 inches of oil to 375° F. 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 (2 - 5) on each side, or until deep golden brown
7. Drain on paper towels

Makes about 30 cocktail sized balls

Note: Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce