Fried Falafel Pockets
|Dried garbanzo beans||1 Pound|
|Water||1 Cup (16 tbs)|
|Cracked wheat||1⁄2 Cup (8 tbs), cooked|
|Onion||1 Medium, minced|
|Parsley sprig||5 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Cooking oil||1 Cup (16 tbs) (For Frying)|
|Alfalfa sprouts||1 Tablespoon (For Garnishing)|
|Chopped tomatoes||1⁄2 Cup (8 tbs) (For Garnishing)|
|Sour cream/Yogurt||1 Tablespoon (For Serving)|
|Salsa||1 Tablespoon (For Serving)|
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, 375Â° 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.