- 1 (19 ounce) can garbanzo beans, rinsed and drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tablespoons chopped fresh cilantro
- 1 teaspoon dried parsley
- 2 teaspoons ground cumin
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 1 cup fine dry bread crumbs
- 3/4 teaspoon salt
- 1/4 teaspoon cracked black peppercorns
- 1 quart vegetable oil for frying
- Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
- Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.