Falafel

1 C. dried Chickpeas, soaked overnight (use canned, drained if pressed for time)
2 large cloves Garlic
1 medium onion, rough chop
1 medium Carrot, peeled and shredded
1 Tbsp. (plus for frying) Olive Oil
Vegetable oil, for frying
juice of 1 Lemon
6-8 Tbsp. Flour (I use rice flour, due to a wheat allergy)
1/4 C. Parsley
11/2 tsp.Cumin
1/2-1 tsp. hot pepper flakes
1 tsp. Paprika
Salt and Pepper, to taste
Chopped tomatoes and Onions for garnish
Tahini sauce and hummus, garnish
Pita
pickled turnips, garnish (can be found in any Mediterranean aisle of market)

Place Chickpeas in large bowl and cover with water, soak overnight.  Drain well.  Using a food processor fitted with the metal blade, turn on and drop cloves of garlic into running processor.  Stop, scrape bowl and continue until finely chopped.  Stop and add chickpeas and onions, restart processor and continue to run until chickpeas mixture is finely chopped.  Add 1 Tbsp. oil, lemon juice, parsley, carrot, cumin, pepper flakes, paprika, salt and pepper.  Run processor until all is thoroughly blended.  Stop processor, remove bowl and scrape mixture into a mixing bowl.  Add the flour and mix with a spatula.

In heavy saute pan heat 3 inches of oil (1/3 vegetable oil, 2/3 olive oil, helps keep olive oil from burning).  Make small amount of falafel mixture into one small patties (I use latex gloves for this).  Fry small patty and taste to insure correct seasonings, adjust rest of batch if necessary.    Make rest of mixture into patties and fry to golden brown on each side.  Remove and reserve warm on paper towel to remove excess oil.  Once complete, spread small amount of hummus inside half a pita "shell", stuff the pita with falafel, chopped tomatoes, onion and pickled turnips.  Drizzle with tahini thinned with water.  Serve with either Tabbouleh salad or Cucumber and Tomato salad, enjoy!