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Chipotle Chili BBQ Falafels

A dash of Chipotle Chili BBQ seasoning gives this traditional Middle Eastern classic the boost of sweet heat and the excitement of a new concept.

Yield: 20 Serving	GRAMS
1 C chickpeas, soaked, drained	159
1 C onion, roughly chopped	117
2 TBSP finely chopped fresh parsley	4
1 tsp. salt	5
½ C. Chipotle Chili BBQ Seasoning	100
3 TBSP. garlic – crushed	26
1 tsp. baking powder	4
1/3 C. AP flour	50
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahini Sauce or BBQ Sauce
Pita bread

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, salt, and garlic. Process until blended but not pureed.
Sprinkle in the baking powder and the flour seasoned with Chipotle Chili BBQ seasoning then pulse. Additional flour may be needed so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts or use a falafel scoop or a small cookie scoop.
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until deep golden brown.
Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and dust with additional Chipotle Chili BBQ seasoning. Drizzle with sauce as desired
Alternatively, these perform excellent in the oven at 380ᵒ for 15 minutes with the convection fans on.