Falafel

1 1/2 c chick peas, soaked for 36 hours
3 garlic cloves
1 Tbsp parsley
1 large onion
3 tsp VE Hummus Seasoning
1/4 tsp cayenne (optional)
salt to taste
1/4 tsp VE Baking Powder
oil for deep-frying

1. Drain, rinse the chickpeas and purée in food processor.
2. Add onion, garlic and parsley, continue processing, scraping side of bowl as necessary.
3. Next blend in Hummus Seasoning, salt and baking powder. Set aside for 1 hour to allow the flavours to blend.
4. Make small balls out of the purée mixture then flatten balls slightly. Let rest again for 15 minutes.
5. Deep-fry the falafel for 3-4 minutes, turning once. Drain on a paper towel and serve them in pita pockets with diced tomatoes and prepared VE Tzatziiki Dip Mix.