Falafel? This'll make you feel better...

Now, I suspect that some people don't know how to eat falafel. Listen and learn, Grasshopper. This falafel will bring tears of bliss to your eyes, and a sassy shimmy to your hips:

1 can chick peas, drained
1/2 medium onion, finely chopped
4 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/2 to 3/4 teaspoon dried chili peppers
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4 tablespoons flour
Vegetable oil (for frying)

Process the chick peas in a food processor. (Note: I don't have a food processor with a blade, so I just stick them in a bowl and mash them a bit with the back of a wooden spoon.) Mix in onions, parsley, salt, chili peppers, garlic and cumin. Process until blended, but not pureed.

Sprinkle in the baking powder and the flour, and pulse. You'll want to add enough flour so that the dough no longer sticks to your hands. If possible, cover and refrigerate for a few hours.

Form this divine mixture into balls about the size of walnuts, or use a falafel scoop. I use my daughter's cookie scoop from her cousins, and they turn out into giant, larger than life, Canadian falafel.

Heat 2 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little more flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Stuff half a pita with falafel balls, chopped tomatoes, green onions, bell peppers, cucumber and tsatziki or tahini sauce. Wow!

Mix together all ingredients:
Fry the falafel until they're so beautiful you can hardly stand it, then drain on paper towels: