Falafel

As a former member of Testimony would say, OHMYGERD.  These are awesome.  It's hard to believe you can make them at home, and when you put that sandwich together--pita pocket stuffed with tomatoes, Napa cabbage, falafel and tzatziki, you are just so proud of your dang self you could die right there and then.  They are crispy and spicy and flavorful and warm and just plain DELICIOUS.

Notes:  Do use dried chickpeas, not canned.  Use on the upper end of the cayenne for a great kick.  I processed everything but the chickpeas down first, since I wanted those bits smaller, then added the chickpeas and pulsed till it was a nice smallishly chunky texture.  Then add the baking soda and flour.  I liked that these were chunky in the end but they could be processed further to be less crunchy.  Refrigeration for a day or two was not a problem.

When frying, proper temperature is key; it really is best right at 375, though it's tricky to maintain.  Canola oil worked great.  They don't require much prodding but do give them a stir, and they're done quickly.  When done to perfection they will not be as brown as you think they should be; light brown with darker brown crispy bits.  YUM.

MUNCH