Falafel (Nyt)

--------------------------FORMATTED BY S.GRABOWSKI-------------------------- 2 c Cooked chickpeas ->OR<-

1 1lb4oz can garbanzo beans

-drained and rinsed 1/3 c Water

1 Slice whole wheat bread;

-crusts removed 1 tb Unbleached white flour

1/2 ts Baking soda

3 Cloves chopped garlic

1 Egg, sl. beaten

2 tb Chopped parsley

3/4 ts Salt

1/4 ts Fresh ground black pepper

1/4 ts Ground cumin

1/2 ts Ground tumeric

1/4 ts Dried basil

1/4 ts Dried marjoram

1 tb Tahini ->OR<-

Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita, halved

1/2 c Chopped onion

1 Tomato, peeled & diced

1 c Shredded lettuce

1) Grind the chickpeas through the coarse blade of a meat grinder or in the

container of a food processor. 2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1" balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with

chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook