Falafel

• 1 can chickpeas
• 1⁄2 large onion, roughly chopped - about 1 Cup
• 1 cup finely chopped fresh Cilantro
• 2 teaspoon Kustom Spices Garlic Pepper Salt
• 6 cloves garlic
• 2 teaspoon cumin
• 2 teaspoon baking powder
• 8 Tablespoons chickpea flour - or flour

Instructions 

• Drain the chickpeas and place them in a food processor along with the onions, parsley, cilantro, Garlic Pepper Salt and cumin.
• Process until the mixture is blended and chopped but not pureed then transfer the mixture to a bowl, sprinkle with the chickpea flour and baking powder then mix with a spatula.
• Form the falafel mixture into little balls about the size of one heaping tablespoon. Flatten slightly and place on a parchment lined tray. Continue until all the falafel balls are formed.
• Place the tray in the fridge for about an hour to let the mixture set.
• Fill a large skillet with tall sides with a couple of inches of oil and then heat over medium heat.
• When the oil is heated, add the falafel balls to the skillet by lowering them gently into the hot oil. Leave ample space between the balls - I fit about 6 in my skillet.
• Cook the falafel on the first side for about 30-60 seconds without disturbing it so it does not fall apart. The falafel is ready to be flipped when the sides have turned a golden color.
• Flip the falafel and cook on the second side for 30 seconds before removing them from the skillet to a paper towel lined tray.
• Continue until all the Falafel are cooked.
• You may also bake these at 400 degrees to desired doneness about 20-25 minutes. Flip halfway through. 
  
  
• This also make a great dip just leave out the flour and baking soda. Serve with tortilla chips!