Anononymous 7-29-05

3 cups parsley leaves

2 14 oz cans chick peas(garbanzo beans, ceci beans) drained

6 green onions, minced including the green stalks

3 Tablespoons minced garlic

2 eggs

2 tablespoons olive oil

1/2 cup tahini(sesame seed paste)

3 tablespoons lemon juice

1 teaspoon baking powder

1 1/2 teaspoon salt(to taste)

2 Tablespoons cumin powder

1 tablespoon good chili powder(heat index up to you)

1 tsp dried chili flakes(optional)

1 - 2 cups besan(chick pea flour)

1 1/2 cups oil(your preference)

Combine parsley, green onions, garlic, chick peas, and eggs in food processor or

blender. Process until smooth. Add rest of the ingredients except for chick pea

flour and process again until smooth. Remove mixture into a large bowl and add

flour till mixture becomes a fairly stiff doughy like texture. Place in fridge

for at least 30 minutes. When mixture is somewhat cool remove from fridge. Heat

oil in large skillet. Take a glob of the falafel mixture and form it into small

patties. Fry until golden on each side. Remove to paper towels to drain. Serve

alone, with some other Middle Eastern delicacies or in pita bread