————————–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