Ingredients

• 2 cups Vegetable Oil for frying
• 2 tsp Ground Cumin
• 3/4 cup Water (hot)
• 1 tsp Mustard Seeds
• 2 Tbsp Onion finely chopped
• 1 cup Garbanzo Bean Flour
• 1-1/2 tsp Turmeric
• 1 tsp Baking Soda
• 1 tsp Garam Masala
• 1/2 cup Spinach frozen, pressed & drained
• 1 Tbsp Sea Salt
• 1 Tbsp Garlic crushed
• 1 Tbsp Ground Chipotle Chili Pepper
• 1 Tbsp Ginger Root crushed

Instructions

1. In a bowl, mix bean flour, baking soda, salt, chili pepper, cumin, mustard seeds, turmeric and garam masala well. Add hot water, stir well. Gradually add garlic, ginger, onions and spinach. Mix well and let mixture rest for about 5 minutes.
   
   
   
   Heat 2 cups of oil in a deep fry pan. When oil is hot, drop 1 tablespoon of mixture into hot oil (about 6-8 balls at a time) and cook for about 5 minutes or until balls are golden brown. Remove and drain onto paper towels.
   
   
   
   Falafel can be kept warm in oven while frying remaining balls.
   
   
   
   Great served with this dipping sauce:
   
   1/2 cup plain lowfat yogurt
   
   1/2 cup lowfat or nonfat sour cream
   
   1 small cucumber (peeled, seeded and finely chopped)
   
   1/4 cup fresh parsley finely chopped
   
   1/2 tsp Bob's Red Mill dried dill weed
   
   In a small mixing bowl blend all ingredients together. Enjoy.
   
   
   
   Makes about 32 Falafels.