Falafel

• 1 (13 oz.) can garbanzo beans, drained
• 1 onion, cut in fourths
• 2 cloves garlic
• 4 slices fresh white bread, cubed
• 1/4 tsp. cumin seed
• 4 small dried red chilies, crushed
• 1 Tbsp. chopped fresh parsley
• salt and freshly ground pepper to taste
• 1 egg, beaten
• 1/3 c. dry fine bread crumbs
• vegetable oil for deep frying
• 4 pieces pita bread, warmed
• shredded lettuce
• onion slices
• tomato slices

1. Process garbanzo beans, onion, garlic, bread, cumin and chilies in a blender or food processor until smooth, then spoon mixture into a bowl.
2. Add parsley, salt, pepper and egg; mix well. form in 8 balls and coat in bread crumbs.
3. Flatten balls slightly to form oval shapes.
4. Half fill a deep-fat fryer or saucepan with oil; heat to 375u0b0F (190u0b0C) or until a 1/2-inch cube of day-old bread browns in 40 seconds.
5. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels.
6. Cut pita bread in half and open to form pockets.
7. Put 1 Falafel into each pocket with lettuce, onion and tomato slices and serve hot. Makes 8 servings.

garbanzo beans, onion, garlic, white bread, cumin seed, red chilies, parsley, salt, egg, bread crumbs, vegetable oil, pita bread, shredded lettuce, onion, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463739 (may not work)