Ingredients:

• 4 cups chickpeas, cooked 
• 4 garlic cloves, minced
• 2 tsp. cumin, ground
• 1 tsp. turmeric
• 1 Tbsp. salt
• ½ large onion, roughly chopped
• 1/3 cup parsley, minced
• ¼ cup water
• 1 Tbsp. lemon juice
• ½ tsp. cayenne
• 1/3 cup flour
• 1/3 cup canola oil – or other high heat oil for frying

Make it:

1. Rinse chickpeas and drain them well, if using canned chickpeas.
2. Combine all ingredients except flour in a food processor or a mixing bowl and combine, or mash, until you have a batter.
3. Add flour and stir until thoroughly combined.
4. Heat a heavy skillet over medium heat with 3 Tbsp. of cooking oil. Form falafel into small, slightly flattened discs, about 2 inches in diameter. The batter needs to be well packed in order to stay together while being fried. When hot, drop disc of batter into the oil by gently placing each one with a spoon or tongs. 
5. Sauté for about 10 minutes on each side, or until they are golden and crisp. If needed add more oil while cooking, one tablespoon at a time.
6. Place cooked falafel on a plate lined with paper towels and if necessary, keep heated in the oven around 300 degrees F until serving. 

Notes: 
This batter can be stored up to 5-7 in the refrigerator rather than cooked right away!