Felafel in pita pockets

Yield: 4 servings

Measure Ingredient
1 cup Dried Chick Peas Cooked OR
2 cans (15-Oz) chick peas, drained
1 \N Egg Beaten
1 large Onion Finely Chopped
2 tablespoons Chopped Parsley
1 \N Garlic Clove, Crushed
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
\N \N A Pinch Of Chili Powder
\N \N Black Pepper
\N \N Unbleached White Flour for
\N \N Coating
\N \N Oil for Shallow Frying

1. Mash the Chick Peas Thoroughly, Then add the Egg, Onion, Parsley, Garlic & Spices. Mix Well, Season To Taste With Pepper.

2. Shape the Mmixture Into Balls About the Size Of Chestnuts, Then Coat in Flour.

3. Put Pita Bread To Warm Under the Broiler or Moderate oven.

4. Pour Enough Oil in the Frying Pan To Cover the Base Thinly and When It Is Hot, Saute the Felafel in Batches for 3 Min. on Each Side until Golden Brown. Drain Well on Paper Towels.

5. Cut Each Pita Bread in Half Across the Center, Then Fill Each With Felafel, Sliced Tomato and Cucumber and Garnish Wiith Lemon and Fennel.

(in Place Of Egg, May Use 2 T. Chick Pea Flour.)

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