Mark's version of falafels

Yield: 1 Recipe

Ingredients:

2 c Chick peas
4 ea Garlic cloves minced
1 sm Onion minced
1 tb Coriander
1 1/2 tb Cumin Several dashes tabasco
3 tb Wholewheat flour Salt & pepper
1/4 c Parsley

Instructions:

minced Stock as needed Soak chick peas rinse well cover with fresh water bring to a boil & simmer until very tender. Depending on how fresh the chick peas are will determine how long this will take. Give them about 1 1/2 hours. Drain well & set aside to cool. When cool place chick peas in food processor bowl & blend until very smooth. If you have a large enough bowl add the rest of the ingredients except the stock & mix in the blender. If the bowl is not large enough you will have to do this in batches. Then add the ingredients in order mixing well after each addition. Add a little stock if the mixture appears too dry or looks as if it is not going to hold together very well. Cover & set aside for 30 minutes. Shape into patties. If the patties do not hold together very well you may want to add a little more flour but be careful you do not want to make them too floury. Place on a lightly oiled baking sheet & gently flatten. This amount should make 15 to 18 patties so make them a reasonable size. Preheat the oven to 350F. Bake the falafel patties for 5 minutes remove trays flip the patties & return to the oven for another 5 minutes. Remove from trays & cool on wire racks. To serve: Heat some olive oil in a good heavy skillet you can choose: I use 2 tb of olive oil or you could deep fry them in a wok. If using the wok method crumble one dried red chile into the oil as it is heating. When the oil is hot fry the falafel patties until golden. Flip & fry the other side. Remove from the oil drain & serve. Either serve the falafel as part of a Middle Eastern platter including some baba ganouj hummus tabouleh lettuce tomatoes green onions & pita. Or make up a sauce using tahini & hot sauce warm a pita bread slice the top off spread the tahini paste in the pita drop in two patties cover with lettuce tomatoes & green onions. Either a great snack or a main meal. Recipe by Mark Satterly