Okara Felafel

I just made this tonight, and it makes a TON of felafel (I mean really, it made about 30 1" balls)! next time I'll cut it in half. I added some chopped flat leaf parsley, which worked very well. This felafel was my own first attempt at homemade - it is light, tasty, and very very different from the prepared boxes you just add water to. We decided we like that granular (and firmer) box mix, or at least, that aspect of it. I'll be fiddling with this recipe to get it where we want it - it's definitely a keeper! Maybe if I add cornmeal (or mix in chickpea flour) I'll have firmer texture - another option might be to drain and press the okara.

2 (15 ounce) can chickpeas (drained, rinsed, and mashed)
1 cup wet okara
2 large cloves garlic, minced
1/2 cup celery, minced
1/2 cup green onions, (white portion only) minced
1/2 teaspoon tumeric
1/2 teaspoon cumin
1/4 teaspoon paprika
cayenne (dash or to taste)
1-1/2 teaspoons salt
3-1/2 tablespoons white unbleached flour (you will need extra for coating)
3 tablespoons tahini
2 egg replacements, beaten

In a large mixing bowl, combine above ingredients well. Chill mixture for at least one hour or more. With your hands dusted with flour, scoop out mixture to make 1" balls. Coat the balls with flour. Heat a 2"- 3" pool of oil in a heavy skillet or heavy saucepan to 365 degrees. Deep fry the Felafel (three at a time, depending on size of skillet or pan...don’t overcrowd) until golden brown. Hold in a warm oven until done frying all the Felafel. Serve warm with Tangy Yogurt Sauce.

recipe from Okara Mountain, which I recommend highly - this looks fantastic!