falafel

Ingredients

1 cup of dry chick peas soaked for 24 hours, drained

salt, pepper, cumin, parsley, onion, garlic, cayenne, fennel, and cloves

slice of whole wheat bread

2 T corn starch

Flax meal

Preparation 

Mix together in a food processor. Refrigerate for two hours or overnight. Form and shape into balls, preferably a small melon scoop. Drop round balls into hot oil. 

Fry until browned. Blot excess oil onto paper towels. Served with Cole Slaw in a Whole Wheat Pita pocket and crinkle cut fries, baked in the convection oven.