My Taco Falafel

makes 6-7 dozen 1" balls

1# Dry Garbanzo Beans 
1 large onion, quartered, minced
6 cloves garlic, minced (6 tsp)
1/2 C finely chopped cilantro leaves
2 tsp ground Coriander
2 tsp ground Cumin
3 tsp salt
2 tsp black pepper
1 tsp cayenne pepper
3 tsp lemon juice
2 Tbsp Olive Oil
1-2 Chapotle peppers in Adobo Sauce, minced
1 pkg Goya Sazion Seasoning

Canola Oil for frying

Premade Corn Taco shells, fry up your own corn or flour taco shells, or use warm flour tortillas and make wraps.

Soak beans in water for 24 hours, use plenty of water as they will absorb it. I usually start out by covering them with at least 2 inches of water.
Using a food processor or mini chopper, process beans until finely grated.
Combine all falafel ingredients in a large bowl and mix with hand mixer to combine very well. If mixture seems really wet, add 1 tbsp flour and mix again.
Using wet hands form mixture into 1" balls or use a 1 oz scoop. Place on a cookie sheet as you are making them..it should make apx 1 cookie sheet full. Cover and refrigerate until ready to fry, at least 2 hours. Heat oil in a two quart sauce pan (no more than half full of oil) on medium heat till hot. Try frying 1 ball to see if mixture will hold together during frying. If the ball falls apart during frying, the mixture was too wet...you can salvage it at this point by rolling the balls in flour, which will hold them together during frying. Fry about 6 balls at a time for about 3 minutes on med heat till golden brown...drain on rack or on paper towels. Keep warm in 200* oven up to an hour till serving time or fry ahead of time and reheat them in 200* oven just till warm.

Do not over cook them or they become very dry.

Optional Topping Suggestions:
Shredded Lettuce
Diced Tomatoes
Diced Onion
Chopped Avacado or Guacamole
Sliced Black Olives
Shredded Cheddar Cheese
Sour Cream
Salsa

Lay everything out and let everyone make their own tacos or do it for them if you desire....