scrume@magnus.ircc.ohio-state.edu (Stephen K Crume) (10/28/90)
I got this recipe (untried) from _The Book of Hot & Spicy Foods_ by Louise Steele. 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 seeds 4 small dried red chilies, crushed 1 Tbs chopped fresh parsley Salt and freshly ground pepper to taste 1 egg, beaten 1/3 cup dry fine bread crumbs Vegetable oil for deep frying 4 pieces pita bread, warmed Shredded lettuce Onion slices Tomato slices 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(190C) 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. Other recipes in this book have been very successful; this one should as well. Stephen K. Crume SCrume@MAGNUS.ircc.ohio-state.edu