1 cn Garbanzo beans, drained
-(13 oz) 1 Onion, cut in 1/4s
2 Garlic cloves
4 sl Fresh white bread, cubed
1/4 ts Cumin seeds
4 sm Dried red chilies, crushed
1 tb Chopped fresh parsley
Salt to taste Fresh ground pepper to taste 1 Egg, beaten
1/3 c Dry fine bread crumbs
Vegetable oil for deep fryin 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 fat fryer or saucepan with oil; heat to 375’F. (190’C.) or until a 1/2″ 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.