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1 cn Garbanzo beans, drained

-(13 oz) 1 Onion, cut in 1/4s

2 Garlic cloves

4 sl Fresh white bread, cubed

1/4 ts Cumin seeds

4 sm Dried red chilies, crushed

1 tb Chopped fresh parsley

Salt to taste Fresh ground pepper to taste 1 Egg, beaten

1/3 c Dry fine bread crumbs

Vegetable oil for deep fryin 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 fat fryer or saucepan with oil; heat to 375’F. (190’C.) or until a 1/2″ 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.

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