Recipe: Moshe's Falafel (blender or food processor)

MOSHE'S FALAFEL

1 cup dried chickpeas
1/2 cup fine bulgur
1 large onion, chopped
2 tbsp finely chopped fresh parsley
1 large egg
1 tsp salt
2 tsp dried hot red pepper flakes
2 cloves garlic
1 tsp cumin
1 dash coriander seed
soybean or vegetable oil for frying

Cover the chickpeas with water and let soak overnight.

THE NEXT DAY:
Cover the bulgur with water in a mixing bowl and let sit until moist.

Drain chickpeas and mix with onion. Add parsley, egg and spices. Whirl in a blender or food processor until blended but not smooth.

Add enough of the bulgur to the chickpea mix until the dough forms a small ball and no longer sticks to your hands. Refrigerate at least one hour.

WHEN READY TO COOK:
Form the chickpea mixture into balls about the size of a walnut. Flatten the patties slightly.

Heat 3 inches of oil in a deep pot to 375 degrees F and fry about six at a time until golden brown on each side. Drain on paper towels.

Source: Jewish Cooking in America by Joan Nathan