Falafel

For some reason when I'm in NY all I want to eat is Falafel sandwiches.  There aren't as many great falafel joints in Chicago, so maybe I'll have to try this recipe from epicurious when I get home.  

• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1/4 cup chopped onion
• 3 tablespoons all purpose flour plus more for dredging
• 2 1/2 teaspoons salt-free garlic pepper spice blend
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons (packed) chopped fresh Italian parsley
• Vegetable oil (for frying)
• Purchased hummus

Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parsley; process just to blend. Generously sprinkle plate with all purpose flour. Roll level tablespoonfuls garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.

Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375°F. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.