*  Exported from  MasterCook  *
                         Falafel, Vegetarian Style
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       T            Garlic clove minced
    1       md           Onion
      1/2   c            Parsley fresh
   15       oz           Chickpeas canned
    1       T            Lemon juice
    1       t            Cumin seed, ground
      1/2   t            Basil
      1/2   t            Coriander, ground
      1/2   t            Thyme, ground
      1/2   T            Tabasco Sauce
    2       ea           Slices French bread
      1/2   c            Whole Wheat flour
    1       T            Extra Virgin olive oil
    4       ea           (6 Diam.) Pita whole wheat
    2       md           Tomato raw
    1       md           Cucumber
   You need a serving of hot sauce and yogurt sauce for this recipe.
   Dice the onion into 1/4 pieces. Tear the french bread slices into
   large pieces and soak in cold water to cover. Dice the cucumbers and
   tomatoes and shred lettuce into small strips to add on top as
   garnishes after sandwich is done. Preheat oven to 375 degrees. Blend
   garlic, 1/2 onion and parsely in a blender until finely minced. Add
   chickpeas and blend until finely chopped and pasty. Add lemon juice,
   cumin, basil, coriander, thyme and tabasco. Squeeze the water out of
   bread and add to blender. Blend until well mixed. Form the mixture
   into 16 balls. Flatten each ball to form a 1/2 inch thick patty and
   dredge in flour. Place patties on a lightly greased baking sheet.
   Bake for 10 minutes. Turn patties and bake another 10 minutes. Remove
   from oven.  In a heavy large skillet heat half the olive oil over
   medium high heat. Add patties and fry until golden brown on bottom.
   Turn patties and add remainder of oil swirling it so it comes in
   contact with all patties. Fry until brown and crispy, then drain on
   paper towels. To serve: Cut off about 1/3 of each pita round and open
   to form a pocket. Fill each pocket with 4 falafel balls. Garnish with
   lettuce, tomato, onion, cucumber and the sauces.
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