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Falafel in Pita


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Member since 2014

Serves 8 servings | Prep Time | Cook Time

Ingredients

1 can (16 oz) chick-peas, drained, or 2 C cooked dried chick-peas, drained
2 slices whole-wheat bread, crumbled fine (about 2/3 C)
1/2 C onion, chopped
1 egg
2 T minced parsley
3 cloves garlic, minced
1/2 tsp each: turmeric and baking soda
1/4 tsp each: cumin, marjoram, basil and pepper
3/4 tsp salt
Oil for deep-frying
Tahini sauce (see recipe)
Hummus (see recipe)
4 to 6 pita breads, heated and cut in half
Shredded lettuce (optional)
Chopped tomato (optional)
Chopped cucumber (optional)


In large bowl mash chick-peas.


Add bread, onion, egg, parsley, garlic, 1 tablespoon Tahini Sauce, salt, turmeric, baking soda, cumin, marjoram, basil, and pepper.


Mix well.


With wet hands, shape in to 24 balls.


Fry 12 balls at a time in hot oil (350 degrees) about 5 minutes or until well browned.


Drain on paper towels.


Eat as is, or with Tahini Sauce, or put 3 balls into each pita half with some hummus, and top with lettuce, tomato, and cucumber and sprinkle with Tahini Sauce.


Pairs Well With


Notes

Suggestion: Serve with pickle strips.

See separate recipes for Tahini Sauce and Hummus.

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