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Falafel (nyt)

Yield: 20 Servings MM

Ingredients:

• 2 c Cooked chickpeas ->OR<-
• 1 1lb4oz can garbanzo beans -drained and rinsed
• 1/3 c Water
• 1 Slice whole wheat bread; -crusts removed
• 1 tb Unbleached white flour
• 1/2 ts Baking soda
• 3 Cloves chopped garlic
• 1 Egg sl. beaten
• 2 tb Chopped parsley
• 3/4 ts Salt
• 1/4 ts Fresh ground black pepper
• 1/4 ts Ground cumin
• 1/2 ts Ground tumeric
• 1/4 ts Dried basil
• 1/4 ts Dried marjoram
• 1 tb Tahini ->OR<-

Instructions:

Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita halved 1/2 c Chopped onion 1 Tomato peeled & diced 1 c Shredded lettuce 1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor. 2) Add the remaining ingredients with the exception of the last 6 ingredients. Mix well. The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1" balls coat with the flour and fry in a basket four or five at a time in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion tomato and shredded lettuce. From The New York Times New Natural Foods Cookbook

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