|Cooked garbanzo beans/Two 15-ounce cans garbanzo beans, drained||3 Cup (48 tbs)|
|Fine breadcrumbs||3⁄4 Cup (12 tbs)|
|Sesame seeds||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic clove||1 Large, minced|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Ground cumin||3⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Red cayenne pepper||1⁄8 Teaspoon|
|Egg||1 , beaten|
|Whole-wheat flour||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Pita bread rounds||4|
|Cucumber yogurt sauce||1⁄2 Cup (8 tbs)|
|Shredded lettuce||2 Cup (32 tbs)|
|Alfalfa sprouts||1 Cup (16 tbs)|
|Fresh tomatoes||2 , diced|
|Green onions||3 , sliced|
Puree garbanzo beans in a blender, food processor or food mill.
Or, mash beans with a potato masher.
Place in a bowl.
Stir in breadcrumbs, sesame seeds, parsley, lemon juice, garlic, onion, salt, cumin, turmeric and red pepper.
Form rounded tablespoons of bean mixture into balls.
Roll balls in flour until lightly coated.
Pour oil in a deep-fryer or large skillet until about 2 inches deep.
Heat to 350F (175C) or until a 1-inch cube of bread added to the oil turns brown in 60 seconds.
Fry balls, 4 or 5 at a time, until golden brown, about 3 minutes.
Drain on paper towels.
Keep warm in a 300F (150C) oven.
Cut bread rounds in half.
Spoon about 1 tablespoon Cucumber-Yogurt Sauce into each half.
Place 3 balls in each half.
Arrange pocket halves on a platter with lettuce, sprouts, tomatoes and green onions.
Individuals add vegetables and sauce to Felafel, as desired