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From: scrume@magnus.ircc.ohio-state.edu (Stephen K Crume)
Newsgroups: rec.food.recipes
Subject: OVO: Falafel
Summary: original subject was Falafel
Keywords: recipe ovo
Message-ID: <1990Nov4.192100.4280@mthvax.cs.miami.edu>
Date: 28 Oct 90 13:43:44 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.veg
Organization: The Ohio State University
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

I got this recipe (untried) from _The Book of Hot & Spicy Foods_ by Louise
Steele.
 
1 (13-oz.) can garbanzo beans, drained
1 onion, cut in fourths
2 cloves garlic
4 slices fresh white bread, cubed
1/4 tsp cumin seeds
4 small dried red chilies, crushed
1 Tbs chopped fresh parsley
Salt and freshly ground pepper to taste
1 egg, beaten
1/3 cup dry fine bread crumbs
Vegetable oil for deep frying
4 pieces pita bread, warmed
Shredded lettuce 
Onion slices
Tomato slices
 
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.

Other recipes in this book have been very successful; this one should
as well.

Stephen K. Crume                           SCrume@MAGNUS.ircc.ohio-state.edu