· 2 cups chick peas, dried
· 1 onion, medium, cut into chunks
· 2 large cloves garlic, smashed a bit
· 1 teaspoon coriander, ground
· 1 tablespoon cumin, ground
· 1 teaspoon chili powder
· 1⁄8 teaspoon hot chili powder (or cayenne pepper)
· 1 teaspoon Mrs. Dash Table Blend
· 1⁄2 teaspoon onion powder
· 1⁄2 teaspoon garlic powder
· 2 tablespoons parsley, dried (or the equivalent fresh)
· 2 tablespoons cilantro, dried (or the equivalent fresh)
· 1 teaspoon sea salt
· 1⁄2 teaspoon black pepper, ground
· 1⁄2 teaspoon baking soda
· 1 tablespoon lemon juice, fresh squeezed
· cooking spray
· canola oil
Ahead of time: Put the dry chick peas in a large bowl. Cover with water at least an inch above the chick peas. Soak for 24 hours, changing the water once.
Preheat your oven to 375 degrees.
Put the chick peas on a towel and pat the excess water off. Then put all the ingredients up to the cooking spray in the food processor. Pulse them a few times, then let the processor run, until the mixture creeps up the sides of the processor, and doesn’t fall back to the center.
Scrape the sides. Continue processing, stopping, scraping the sides until everything is a fine texture.
The mixture should have just enough moisture to form into a ball or patty. If it is too dry, add a little water by sprinkling it in with your fingers and mixing.
Form the mixture into patties and arrange them on a cookie sheet.
Put the tray of falafel patties on a rack in the middle of the oven. Bake for 15 minutes, then brush the tops with a little canola oil.
Continue baking for 10 minutes.
Turn the patties over, brush with a little more oil. Bake for 10-15 more minutes, until they are dry inside and browned on both sides.
These will keep in the refrigerator for several days. They can be eaten hot or cold.