• Drain the chickpeas from the can and wash it several times under running cold water. Then drain it and dry them for few minutes and add it to the food processor.
• Along with it, add the onion, garlic, chili, cilantro, parsley, APF, bread crumbs, cayenne and cumin powder. Process them until it becomes a coarse paste. Then season it with salt and pepper and process it once more.
• Now remove it from the food processor and transfer it to a bowl. Refrigerate the ground mixture for at least ½ hr. I realized from experience that it very important for the mixture to be chilled; otherwise they disintegrate in the hot oil when frying.
• When the mixture is refrigerating, heat oil in a deep pan over high heat.
• Remove the mixture from the refrigerator and add the baking powder to it. Mix it well.
• Form small patties from the mixture and drop it into hot oil. Drop up to 3 or 4 into hot oil at one time. Without disturbing, let it fry until golden brown. Remove with a slotted spoon and drain on a paper towel.
• Once the excess oil is drained remove it on a cooling rack so that it retains its crispness. If left in the paper towel too long, they become soft, so remove them after a minute or two.
• Repeat the same for the rest of the mixture.

To serve –

• The Falafel can be serves as an appetizer as is with some yogurt sauce.
• I served them inside pita bread with hummus.