Falafel

This is so so so so so stinkin' good! Cory even liked it, and thats sayin' something.

Real recipe:
1 (19 ounce) can garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 cup vegetable oil for frying

Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep fryer to 375 degrees F. Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

My modifications:
"Mashed" garbanzo beans in the food processor. Easier, quicker, sanity saver.
Didn't use cilantro or tumeric, because I didn't have any.
You could bake these if you didn't want to fry them.

Serve on toasted pita bread with lettuce and tomato. The recipe says to serve with some greek sauce which we didn't have, so I used plain yogurt, feta cheese, and some leftover roasted red pepper sauce. Divine!

Calories: 512 Fat 38.9g Carbs 35.2g Fiber 4.8g Protein 7.1 (but remember this is the fried version. Not as fatty if you bake them)