FALAFEL
1 can (15-16 oz) chickpeas/garbonzo beans (they're the same thing)
1 medium onion, minced or grated
2 cloves garlic, pressed or minced
1 1/2 tsp garlic salt
1 tsp onion powder
1 tsp coriander powder
1 tsp cumin
2 Tbsp fresh parsley (or 1 Tbsp dried)
2 Tbsp flour
Canola/peanut oil for frying
Put enough oil into a pot to fill the pot about 2 inches.Drain the chickpeas and discard the liquid.
FOR SMOOTH: Put everything in a food processor and pulse until smooth.
FOR CHUNKY: Put everything in a bowl and work with a potato masher until mostly smooth.Shape into 1 - 1 1/2 inch balls (about ping pong ball size). Slightly flatten them with your hand.
Heat the oil to 350F. When the oil reaches that temperature, carefully drop in the falafel patties. Fry about 6 at a time so the oil doesn't cool too much. Cook for approximately 3-5 minutes, or until the outside is brown and slightly crispy. Drain on paper towels.
