1 lb. onions
1 c. olive oil


1 ¼ c. chickpea flour
½ c. water
¼ tsp. turmeric
1 bunch fresh cilantro
1 tsp. cumin
½ tsp. salt
pinch chili powder

Slice onions in food processor. Set aside. Chop cilantro in processor. Add rest of ingredients for batter and mix together. Add onions and mix with a couple of quick spins.

Heat oil in skillet or deep pot. Shape batter into rounds like falafel balls. Batter will be a little loose. Put in oil. Turn over to make sure golden brown and crisp on both sides. Remove with slotted spoon and drain on paper towels. Sprinkle lemon juice on top before serving (optional). Serve warm as appetizer or snack.

Makes two dozen.