|Bulgur||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Fine bread crumbs||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Red lentils||1⁄2 Cup (8 tbs)|
|Canned garbanzo beans||1 Pound, drained and mashed|
|Minced parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic powder||1 Teaspoon|
|Cilantro sprigs||3 , finely chopped|
|Ground cumin||2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Cup (32 tbs) (For Frying)|
|Hot red pepper||To Taste|
In a mixing bowl, soak the bulgur with the 1/2 cup water.
Soak the bread crumbs in the 3/4 cup water.
Simmer the lentils with one cup water for about 20 minutes, or until very soft.
Mix together all the ingredients, kneading well.
Refrigerate about 3 to 4 hours.
Form the mixture into about 8 to 12 small balls, each the size of a walnut.
Place the falafel on paper towel to absorb the moisture.
Flatten the balls slightly.
Fry a few at a time in deep hot olive oil until golden brown.
Drain on paper towel.
Serve the falafel piping hot with drinks.