Sadly, I do not have a photo of my new falafel recipe, but it turned out so well that I had to post it here.  My previous falafel recipe had served me well for years, but I always found it to be somewhat mushy in the middle.  It would fall apart if I tried to fry it, so I always had to bake them, but they were still mushy in the middle.  After reading Carrie’s blog where she had the same problem before trying a different recipe, I decided to merge both recipes to keep the elements of mine that I like, but adding more firmness from hers.  It really worked out well.

Falafel, v. 2

1 cup dried chickpeas, soaked overnight

4 scallions, cut into 1 inch pieces

3 cloves garlic

1/2 cup chopped cilantro

1/4 cup chopped mint

1 tsp cumin

1 tsp baking powder

1/2 tsp salt

1 tsp Tabasco sauce

4-6 TB flour

Puree everything except the flour in the food processor.  Add the flour, but start with only 4 TB at first.  You want the falafel mix to come together, but to not stick to your hands.  If it is too sticky, add the rest of the flour.  Cover and refrigerate for several hours.  To cook, form them into balls or small patties.  Heat a small amount of oil in a nonstick skillet over medium high heat.  Fry the falafel in the oil to brown both sides.  Transfer to a baking sheet and bake at 350 degrees for about 20 minutes.  You could also deep fry them.