Falafel

1 can garbanzo beans, rinsed and drained (chick peas)

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

canola oil for frying

Cucumber Sauce

1 (6 ounce) container plain Greek yogurt

1/2 cucumber - peeled, seeded, and finely chopped

1 teaspoon dried dill weed

salt and pepper to taste

1 tablespoon mayonnaise

Mash the garbanzo beans in a large bowl. I used a pastry knife. 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 small balls and then flatten. This will make the wrap easier to handle. Finished falafel ends up being about 2"x3". If the mixture does not hold together, add a little water.

Heat the oil in a deep fryer or cast iron skillet to 375 degrees. Carefully drop the flattened balls into the hot oil, and fry until brown. Place cooked falafel on paper towles to drain excess oil. From here it's up to you. I place them in a warm tortilla or pita, layer with lettuce, tomatoes, and cucumber sauce.