Recipe - Middle Eastern Falafel Sandwiches

One fourth cup FINE BULGHUR SOAKED IN HOT
WATER TO COVER
2 cup COOKED GARBANZOS (MAY BE
CANNED; BUT DRAINED,
RESERVE LIQUID)
2 CLOVES GARLIC
3 tablespoon BREAD CRUMBS
1 EGG
One half teaspoon SALT
One half teaspoon CUMIN
One fourth teaspoon TURMERIC
One fourth teaspoon CORIANDER
1/8 teaspoon BLACK PEPPER
1/8 teaspoon CAYENNE
1 tablespoon PARSLEY; FRESH
One half teaspoon MARJORAM
1 One fourth teaspoon PAPRIKA
One fourth teaspoon THYME
One half ONION

Combine all ingredients in food processor or blender and whirl until
smooth. Chill. Shape into small patties. Saute in nonstick pan sprayed
with Pam until lightly browned on both sides. May also be sprayed with Pam
and baked at 350' until lightly browned. Serve in split pita bread with
taratour sauce and relish.
Posted to recipeludigest Volume 01 Number 659 by "Diane Geary."
diane@keyway.net on Jan 31, 1998