from _The Book of Hot & Spicy Foods_ by Louise Steele.

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(190 °C) 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.

Comment

wonderful food, one of our favorites. I would note, however, in regards to this recipe, that it is not necessary to deep-fry it. You can just as easily bake it on a greased cookie sheet. It comes out tasting divine and without that deep-fry greasiness. The flavor is much more delicate. Try it!

Mmconv.