Falafel {Baked or Fried}

When my parents recently came to visit after I had a baby, my mom made some falafel for dinner one night.  They were very tasty, and I decided to try my hand at them after they left.  These are a healthy way to add some different flavors to lunch or dinner time.  (I've found these keep well in the refrigerator for a few days, and have enjoyed heating them up for quick, tasty lunches.)

If you fry them, they are a bit crispier than the baked version.  I think they are delicious either way though!

Falafel
8-12 falafel, depending how big you make them
Ingredients:
1 (15 oz) can chickpeas (aka garbanzo beans)
1 onion, quartered
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs, more or less as needed
coconut or canola oil, if frying

Directions:
1. In a large bowl, mash chickpeas with a fork until thick and pasty.  In a blender, process onion, parsley, and garlic until smooth.  Stir into mashed chickpeas.

2. In a small bowl, combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder.  Stir into chickpea mixture.  Add olive oil and stir to combine.  Gradually add bread crumbs until mixture is not sticky, but will hold together, using more or less bread crumbs as needed.  Form into 8-12 balls, then flatten into patties.

3. To fry: Heat 1 inch oil in a large skillet over medium-high heat.  Fry patties in hot oil until brown on both sides.
To bake: Heat oven to 400 degrees.  Spray the baking sheet, place falafel on sheet, then spray the tops of the falafel.  Bake 10 minutes, flip, and spray falafel again.  Bake another 10 minutes.  Broil each side for 2 minutes, until brown on both sides.

Serve in pita bread or on salad greens with chopped tomato and tzatziki sauce.

Source: adapted very slightly from allrecipes.com