Ingredients
1 16 oz bag of dry chickpeas (soaked overnight) 1 small onion 4-5 cloves of garlic 1 bunch of cilantro 1 bunch of parsley 1/2 jalepeno 1 1/2 tsp of salt or to taste 1 1/2 tsp of cumin 2 tsp of coriander 1 tsp of garlic powder 1/4 tsp of cayenne pepper For the topping after fried i mixed sumac and citric acid and a little salt and sprinkle when its done for extra tang (optional) Directions After you have soaked the chickpeas make sure to wash them and drain. In a food processor in separate batches depending how much your food processor can handle pulse the chickpeas till they are almost a sand like texture or even smoother. You done want any big pieces. Then pulse the garlic, onion, cilantro, parsley, jalapeno together till its almost a paste. Mix the chickpeas and herb mixture together real well then you add the spices. You can fry them right away or freeze them. If ready to fry use a falafel utensil or 2 spoons to form a circle or oval and flip after the 1st side is browned. Do not over fry so it can stay crunchy from the outside and soft from the inside. You can fry in canola, vegetable or peanut oil. Serve warm.
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