Recipe - Felafel In Pita Pockets

1 cup Dried Chick Peas Cooked OR
2 cn (15Oz) chick peas, drained
1 Egg Beaten
1 lg Onion Finely Chopped
2 tablespoon Chopped Parsley
1 Garlic Clove, Crushed
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
A Pinch Of Chili Powder
Black Pepper
Unbleached White Flour for
Coating
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.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini