Adapted from Moosewood Cookbook (sans the oil and
4 cups cooked chick peas (garbanzo beans) Canned okay (2 cans)
4 medium cloves garlic, minced
2 tsp cumin
1 tsp turmeric
1 tsp salt
1/2 cup finely minced onion or 6 minced scallions
1/4 cup (packed) minced parsley
1/4 cup water
1 Tbs lemon juice
dashes of cayenne
1/3 cup flour
Rinse the garbanzos and drain them well. If they were canned, just drain them.
Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform.
Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for days.
Preheat oven to 400F. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a felafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do.
Bake them for about 20-25 minutes. You might flip them over halfway through baking. They're finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like.