Falafel

16 oz can garbanzo beans with water, finely chopped
6 cloves garlic, finely chopped
1 tablespoon sesame tahini
3/4 cup whole wheat flour
1/2 teaspoon baking powder (non-aluminum)
1 tablespoon basil
1/2 teaspoon black pepper
1/2 teaspoon curry
1 tablespoon parsley
1/2 teaspoon sea salt
dash of cayenne optional
1/4 cup cold pressed sunflower oil for cooking


Place garbanzo beans with water, and garlic into
blender and finely chop. Mix all the remaining ingredients in
a mixing bowl except the oil. Place oil into sauté’ pan and
heat at medium temperature. Place about a 2 tablespoons
of mixture or use a small ice cream scoop, into hot oil and
cook until golden brown. Remove from oil and place on
paper towels to drain. Serve separately or on a bed of
spinach or lettuce or rice. Top with tahini sauce