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Falafel with Hummus

['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.

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