Falafel in Pita
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
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.
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
Suggestion: Serve with pickle strips.
See separate recipes for Tahini Sauce and Hummus.