Falafel

I love it with this tzatziki recipe from "Joy of Cooking."

(adapted from a recipe in Joan Nathan's "Foods Of Israel Today")

Ingredients:

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley (optional)
1 teaspoon salt
1/2 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon baking powder
4-6 tablespoons flour
vegetable oil for frying

Directions:

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the salt, hot pepper, garlic, coriander and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Also, if you want to add parsley, now is the time. Adding it earlier can cause your falafel to turn green. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on baking rack. Keep warm in 200 degree oven.