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Falafel

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs Vegetarian Vegetarian, Main dish 20 Servings

INGREDIENTS

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

INSTRUCTIONS

FORMATTED BY S.GRABOWSKI
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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