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| 1 | can | chickpeas (garbanzo beans) | drained |
| 1 | each | cooking onion | quartered |
| 2 | each | garlic cloves | |
| 4 | slices | bread | cubed |
| 1/4 | teaspoon | cumin seeds | |
| 4 | small | red chili peppers | crushed |
| 1 | tablespoon | parsley leaves | chopped |
| 1 | each | egg | beaten |
| 1/3 | cup | bread crumbs | |
| 4 | each | pita bread rounds |
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 degrees F.
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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Wow! My picky husband and son loved this! I used skinless/boneless chicken breasts and baked for about 15 minutes. Fast and easy recipe. Will add to my permanent rotation.