Falafel (Middle East, Palestine) - cooking recipe

Ingredients

4 cups dried garbanzo beans
2 large onions
1 whole head of garlic
2 bunches parsley
hot green pepper, to suit your taste
2 teaspoons cumin
salt and pepper
1 teaspoon baking powder
1/4 teaspoon baking soda
oil (for deep frying)

Preparation

Soak the chick peas overnight. Drain.
Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
Fry in deep hot oil until light brown and crisp.
Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions.
*The falafel batter can be frozen. Thaw and add baking soda just before frying.