Falafel - Serves 8

• 1 cup dried garbanzo beans, soaked in cold water overnight
• 1 garlic clove, peeled
• ½ small  onion, cut  into
• 1-inch pieces
• 1 teaspoon kosher salt
• ¼  teaspoon freshly ground
• black pepper
• 1 teaspoon  ground  cumin
• ¾ teaspoon ground coriander
• ¼ cup fresh italian parsley leaves, loosely packed
• ¼ teaspoon baking soda
• 1 tablespoon  water
• ¼ cup vegetable oil

Nutritional information per falafel:

Calories 96 (15% from fat) • carb. 16g • pro. 5g • fat 2g

sat. fat 0g • chol. 0mg • sod. 314mg • calc. 34mg • fiber 5g

1. Drain the soaked garbanzo beans. Put the drained beans into the large work bowl fitted with the large chopping blade. Pulse to break up and then process on High until smooth, about 30 seconds.  Add the garlic, onion, salt, pepper, cumin and coriander to the beans and process until the vegetables are finely chopped. Pulse in the parsley.
2. Dissolve the baking soda in the water and reserve.
3. With the machine running on High, add the baking
4. soda and water and continue to process until the
5. falafel batter is smooth.
6. Form patties using a ¼-cup measuring cup.
7. Fry until deeply and evenly golden.
8. Serve immediately.