Falafel from Moosewood Cookbook

Ingredients

• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1⁄2 cup onion, minced
• 4 garlic cloves
• 2 teaspoons cumin (I usually add a bit more for stronger flavor)
• 1 teaspoon turmeric
• 1 teaspoon salt
• 3 dashes cayenne pepper
• 1⁄4 cup fresh parsley, chopped and packed
• 1⁄4 cup water
• 1 tablespoon lemon juice
• 1⁄3 cup flour
• oil, for pan frying (I use olive oil which works great)

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