Felafel

Felafel From Moosewood

4 cups cooked chickpeas (about 2 cans if using canned, drain)
4 med. cloves garlic
2 tsp. cumin
1 tsp. turmeric
1 tsp. salt
1/2 cup finely minced onion
1/4 cup (packed) minced parsley
1/4 cup water
1 tbs. lemon juice
1/3 cup flour
Coconut oil for frying

Puree in food processor. Add flour, and mix together. Drop tablespoons full when oil is hot, and pan fry until golden brown.

Raw Version. Puree sprouted chickpeas with same ingredients and some raw tahini. Leave out flour, or use healthy flour like coconut or kamut. Can either warm through, or dehydrate a while. Use with dipping sauce.

Tahini- Lemon Sauce

3/4 cup sesame tahini (can use either toasted or raw)
5 Tbs. Fresh lemon juice
1 small clove garlic, minced
3/4 to 1 1/2 cups water (depending on desired thickness)
1/2 to 1 tsp. salt to taste
handful of finely minced parsley

I usually put it all in a small food processor, but you can just chop everything really fine and whisk.