Ajeen Beckford Falafel

• 1 lb cooked chickpeas
• 6 garlic cloves, minced
• 12 ounce chopped parsley
• 12 ounce chopped chives
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• cayenne pepper, to taste
• 3 eggs
• salt, to taste
• 5 ounces flour
• 6 ounces plain yogurt
• 2 ounces lemon juice
• 12 pita bread
• 6 ounces shredded iceberg lettuce
• 6 ounces diced tomatoes

1. Coarsely chop the chickpeas in a food processor.
2. Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
3. Add the eggs, salt and flour and process briefly.
4. Remove from the machine and chill in the refrigerator for 1 hour.
5. Combine the yoghurt and lemon juice and mix well.
6. Set aside.
7. Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375F Drain well and keep warm.
8. To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.

chickpeas, garlic, parsley, chives, cumin, ground coriander, cayenne pepper, eggs, salt, flour, yogurt, lemon juice, bread, iceberg lettuce, tomatoes

Taken from www.food.com/recipe/ajeen-beckford-falafel-424338 (may not work)