Falafel Pockets Recipe
Ingredients
1 pound dried garbanzo beans
Water
1/2 cup cooked cracked wheat
1 medium onion, minced
4-5 sprigs fresh parsley, chopped
1 clove garlic, minced
1 teaspoon ground cumin
2 teaspoons coriander (optional)
1/2 teaspoon baking powder
Salt and pepper
Deepfat cooking oil
6-8 Pita Breads
Alfalfa sprouts
Chopped tomatoes
Yogurt or sour cream
Salsa
Directions
Soak beans in water to cover for 2 1/2 hours.
Drain water, and grind beans in the Bosch meat mincer or pound into tiny pieces.
Add the remaining ingredients, and pound together to form a paste.
Let rest 30 minutes.
Form into small walnutsize balls, and let rest another 15 minutes.
Fry in hot, 375° F.deepfat cooking oil until golden brown.
Place hot in Pita Bread with alfalfa sprouts and chopped tomatoes.
Serve with yogurt or sour cream and salsa.
Drain water, and grind beans in the Bosch meat mincer or pound into tiny pieces.
Add the remaining ingredients, and pound together to form a paste.
Let rest 30 minutes.
Form into small walnutsize balls, and let rest another 15 minutes.
Fry in hot, 375° F.deepfat cooking oil until golden brown.
Place hot in Pita Bread with alfalfa sprouts and chopped tomatoes.
Serve with yogurt or sour cream and salsa.
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