Falafel Recipe

Ingredients:
8 oz. canned chick peas
1 onion, finely chopped
1 garlic clove, crushed
1 slice of white bread, soaked in some water
1/4 tsp cayenne
1 tsp coriander, ground
1 tsp cumin, ground
2 tsp parsley, finely chopped
salt, to taste
oil for frying
If chickpeas are dried, soak overnight, then rinse and cook in fresh water for 1 to 1 1/2 hours until tender.
Mash, do not blend, chickpeas until pureed.
Squeeze water from the soaked bread and add to chickpeas along with all other ingredients, except oil. Knead until well-mixed.
Let the mixture rest in the refrigerator for 1 to 2 hours, then roll between the palms to make firm balls about 1 inch in size. It helps if palms are wetted.
Put oil in pan until about 1 inch deep, heat to 360 degrees F and fry the balls, a few at a time, until nicely brown all over. Takes about 2-3 minutes per ball.
Drain on paper towel.
Serve hot with lemon wedges or in pita with lettuce, tomato, and yogurt sauce.