Falafel, Joy of Cooking style

The recipe that made me believe in this book. For 4 servings

1.25 c dried chickpeas--rinse and soak the night before or that morning*

Food process/blend the chickpeas, then add:

1/2 c chopped onions
1/4 c packed fresh parsley leaves
2 cloves garlic, chopped
2 t ground cumin
1.5 t salt
1/2 t ground coriander
1/2 t baking soda
1/4 t ground red pepper

Coarsely puree the mix. Put in bowl and stir in 2 T of all-purpose flour. Form patties (thin if you're frying!). Let stand 15 minutes, then fry (or bake, i s'pose, haven't tried that way)

*Lorna Sass has this tip: you know when a bean has been soaked long enough when you slice it open and it's uniform in color (try doing one after only 2 hours or so and you'll see, you can tell how far the water's gotten). Neat!