The All Star "Falafel"

1. 1

   1. Put the chickpeas/spilt peas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned peas, drained.

2. 2

   Place the drained, uncooked peas, food processor fitted with a steel blade. Process until blended like bread crumbs put aside in a large bowl.

3. 3

   Place Onion, parsley, cilantro, and Garlic in the food processor fitted with a steel blade. Process until blended like bread crumbs. Squeeze out water in a towel add to peas and mix well

4. 4

   Mix together 6 tablespoons of the flour, baking powder, cumin, curry, crushed pepper, salt and pepper add to peas. 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 2 hours.

5. 5

   Form the mixture into balls about the size of walnuts, or use a cookie scoop.

6. 6

   Heat 4 cups of oil to 350 degrees in a deep pot 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 and enjoy.

* Per serving · 4 servings · Values may vary.