Power Falafel

• 1 can chickpeas (garbanzo beans) drained
• 4 each garlic cloves sliced
• 1 each eggs
• 1/4 cup parsley leaves snipped
• 3 each scallions, spring or green onions
• 1/4 cup tahini (sesame paste)
• 1/4 cup bread crumbs dry
• 1 1/2 tablespoons cumin ground
• 1 1/2 teaspoons basil dried
• 1 1/2 teaspoons marjoram dried
• 1 1/2 teaspoons thyme dried
• 1 1/2 teaspoons turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon sunflower oil
• 4 each pita bread, whole wheat

1. In a food processor or food mill, combine the chick peas and garlic.
2. Process until smooth.
3. Add egg and process to mix.
4. Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt.
5. Shape mixture into 8 patties each about 1/4 inch thick.
6. In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 to 7 minutes per side or until golden brown.
7. Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above.
8. To serve, cut pitas in halves.
9. Tuck a patty or dollop of the baked mixture into each pita "pocket.
10. " Pass bowls of topping to complete sandwiches as desired.

chickpeas, garlic, eggs, parsley, scallions, tahini, bread crumbs dry, cumin ground, basil, marjoram dried, thyme, turmeric, black pepper, salt, sunflower oil, pita bread

Taken from recipeland.com/recipe/v/power-falafel-42811 (may not work)