*  Exported from  MasterCook  *

                         Felafel In Pita Pockets

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Dried chick peas -- cooked -OR-
  30       oz           Chick peas (2 cans) -- drained
   1                    Egg -- beaten
   1       lg           Onion -- finely chopped
   2       tb           Parsley -- chopped
   1       cl           Garlic -- crushed
   1       ts           Ground coriander
   1       ts           Ground cumin
   1       pn           Chili powder
                        Black pepper
                        Unbleached white flour -- for
                        - coating
                        Oil -- for shallow frying

  Mash the chickpeas thoroughly, then add the egg, onion, parsley,
  garlic & spices. Mix well, season to taste with pepper.

  Shape the mmixture into balls about the size of chestnuts, then
  coat in flour.

  Put pita bread to warm under the broiler or moderate oven.

  Pour enough oil in the frying pan to cover the base thinly and when
  it is hot, saute the felafel in batches for 3 minutes on each side
  until golden brown. Drain well on paper towels.

  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 tb chick pea flour.)
 

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