|Bulgur wheat||1⁄2 Cup (8 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|Garbanzo beans||2 Cup (32 tbs), cooked, drained|
|Garlic||3 Clove (15 gm), minced or pressed|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Crushed dried red pepper||1 Teaspoon|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped fresh coriander||3 Tablespoon|
|Six inch pocket breads||6 , warmed and halved|
Prepare Tahini Sauce and Felafil Relish.
Place bulgur in a small bowl and add boiling water to cover.
Let stand for 20 minutes.
Meanwhile, in a blender or food processor combine garbanzos, garlic, lemon juice, cumin, salt, and chiles; whirl until smooth.
Drain bulgur well.
In a medium size bowl, beat eggs; then mix in bread crumbs, pureed garbanzo mixture, coriander, and bulgur.
Shape mixture into six 4 inch patties.
Into a wide frying pan over medium high heat, pour oil to a depth of 1/4 inch.
When oil is hot, add patties and cook, turning once, until well browned .