Falafel vegetarian vegan non-dairy chickpeas 1 dried chickpeas 1 medium onion 3 garlic cloves 1 baking powder 1 salt 1 cumin 1/2 allspice 1/4 cayenne pepper 1/2 flour 1 parsley canola oil Soak the chickpeas in 4 cups of water. Refrigerate for 24 hours. The next day, drain and rinse the chickpeas. Coarsely chop the onion and garlic and place in a food processor. Process for a few seconds. Add the chickpeas. Process for a few more seconds. Add the baking powder and spices. Process for a few more seconds. Add half the flour. Process for a few more seconds. Add the remaining flour and parsley. Process for a few more seconds. Refrigerate the falafel mixture for a few hours. Form the falafel into small balls (use about 1 tbsp of mixture per ball). Heat the oil over medium heat and deep fry the falafel balls until they are brown and crispy on the outside. Drain excess oil from the falafel and serve. 10