1-1/2 cups chick peas, soaked overnight
1 small onion, minced
1/4 cup fresh parsley, chopped
3 cloves garlic, minced
1/2 teaspoon baking soda
1 tablespoon all purpose flour
1 teaspoon coriander seed
1 teaspoon cumin seed
salt and pepper
deep fryer

1. Crush coriander and cumin seed in a mortar and pestle or spice grinder, then mash in garlic, parsley, salt and pepper.
2. Puree chick peas to a fine paste, then stir in baking soda and spices, adding a little water, if necessary to form a stiff dough.
3. Shape the dough into 12 individual balls, flatten slightly and lightly dust with flour.
4. Heat the deep fryer and cook in small batches until browned and crisp. Drain on paper towels and serve warm on pita bread.

Makes 12 patties

To be fair, due to total exhaustion and sleep deprivation that aided in cutting into my finger, my dinner was sliced apples with crunchy peanut butter. What I'd also made and had eaten for what would properly be known as lunch is Falafel. In the past I have had a very difficult time with making falafel. My first attempt was with canned chick peas that resulted in a large mess in the deep fryer. My second attempt was more successful, but like a bland and pretty much inedible starchy pea ball. I have since become better at making falafel, but by no means a master.

I find it very difficult to get a nice texture, either crisping the outside too much or ending up with a greasy ball that I don't particularly want to eat. Since dried beans seem to be absolutely necessary and my ability to plan ahead for making things is not usually all that good, I also find it hard to get around to making it at all because I rarely leave time for the chick peas to properly soak. Never the less, this time the results were actually fairly edible and even properly seasoned! I simply broke them up a bit and ate them on pita bread with a bit of lettuce, tomato and plain yogurt.