Thanks again to Cooking à la Mode for another fantastic recipe!! These are SOOO good. I had my entire family over for dinner and needed to make something Riley could eat (meatless) as well. Everyone devoured them. The bread (more like a soft wrap bread really than a pita) is divine. (With the leftover bread I put a bit of butter and cinnamon and sugar...)
1 can chickpeas
1/2 yellow onion, roughly chopped (about 1 cup)
2 Tbs. fresh parsley
2 Tbs. fresh cilantro
1 tsp. salt
3/4 tsp. red pepper flakes
4 cloves of garlic
1 tsp. cumin
1 tsp. baking powder
1/2 c.+ flour
vegetable oil for frying
1 recipe of Soft (Pita) Flat Bread (or store bought pitas-- If you're in a pinch)
English cucumber slices, quartered
shredded romaine lettuce
1/2 red onion, sliced paper thin
Place chickpeas and onions in a food processor. Pulse until almost smooth. Add the parsley, cilantro, salt, red pepper, garlic, and cumin. Process until well-blended but not pureed.
Remove chickpea mixture and place in a bowl. Sprinkle in the baking powder and flour, and gently mix. Add enough flour so that the dough can form a small ball without being too sticky. Refrigerate, covered, while you heat the oil and chop the veggies. Mixture can easily be made several hours ahead of time.
Using a small cookie dough scoop sprayed with Pam, form the chickpea mixture into balls about the size of walnuts (you should have about 16-18 balls). Flatten between greased hands, until each ball becomes a 3 inch circle.
Heat 2 inches of oil to 350 degrees in a deep pan (I always use a candy thermometer to make sure my oil temperature stays consist ant) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 5 balls at a time for a few minutes on each side, or until golden brown. Drain on paper towels and sprinkle with salt.
Stuff warm pita bread with 2-3 falafel balls and all vegetable toppings. Add a generous amount of ranch dressing and serve hot.