Falafel
INGREDIENTS:
1 (13-oz ) can garbanzo beans,
Drained
1 Onion, cut in fourths
2 Cloves garlic
4 sl Fresh white bread, cubed
1/4 ts Cumin seeds
4 sm Dried red chilies, crushed
1 tb Chopped fresh parsley
Salt and freshly ground
Pepper to taste
1 Egg, beaten
1/3 c Dry fine bread crumbs
x Vegetable oil for deep
Frying
4 Pieces pita bread, warmed
x Shredded lettuce
x Onion slices
x Tomato slices
1 (13-oz ) can garbanzo beans,
Drained
1 Onion, cut in fourths
2 Cloves garlic
4 sl Fresh white bread, cubed
1/4 ts Cumin seeds
4 sm Dried red chilies, crushed
1 tb Chopped fresh parsley
Salt and freshly ground
Pepper to taste
1 Egg, beaten
1/3 c Dry fine bread crumbs
x Vegetable oil for deep
Frying
4 Pieces pita bread, warmed
x Shredded lettuce
x Onion slices
x Tomato slices
Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes.
Half fill a deep fryer or sauce pan with oil; heat to 375F(190C) or until a 1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion, and tomato slices and serve hot. Make 8 servings.
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