---------- Recipe via Meal-Master (tm) v8.01
       Title: Falafel
  Categories: Veg-cook, Sept., Ovo
       Yield: 1 servings
       1    (13-oz ) can garbanzo beans,
       1    Onion, cut in fourths
       2    Cloves garlic
       4 sl Fresh white bread, cubed
     1/4 t  Cumin seeds
       4 sm Dried red chilies, crushed
       1 T  Chopped fresh parsley
            Salt and freshly ground
            Pepper to taste
       1    Egg, beaten
     1/3 c  Dry fine bread crumbs
         x  Vegetable oil for deep
       4    Pieces pita bread, warmed
         x  Shredded lettuce
         x  Onion slices
         x  Tomato slices
   from _The Book of Hot & Spicy Foods_ by Louise Steele.
   Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a
   blender or food processor until smooth, then spoon mixture into a bowl. Add
   parsley salt, pepper and egg; mix well.  Form in 8 balls and coat in bread
   crumbs.  Flatten balls slightly to form oval shapes.
   Half fill a deep fryer or sauce pan with oil; heat to 375F (190C) or until a
   1/2-inch cube of day-old bread browns in 40 seconds.  Fry Falafel, a few at
   a time, 3 minutes or until golden brown.  Drain on paper towels. Cut pita
   bread in half and open to form pockets.  Put 1 Falafel into each pocket
   with lettuce, onion, and tomato slices and serve hot. Make 8 servings.
   Comment From: darsie@ece.ucdavis.edu (Richard Darsie): Felafel is a
   wonderful food, one of our favorites. I would note, however, in regards to
   this recipe, that it is not necessary to deep-fry it. You can just as
   easily bake it on a greased cookie sheet. It comes out tasting divine and
   without that deep-fry greasiness. The flavor is much more delicate. Try it!
   From: ucismas@issc.unocal.com (Melyssa S.).  rfvc Digest V94 Issue #208,
   Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using