Felafel In Pita Pockets

1 c Dried Chick Peas Cooked OR

2 cn (15-Oz) chick peas, drained

1 Egg Beaten

1 lg Onion Finely Chopped

2 tb Chopped Parsley

1 Garlic Clove, Crushed

1 ts Ground Coriander

1 ts Ground Cumin

A Pinch Of Chili Powder Black Pepper Unbleached White Flour for Coating Oil for Shallow Frying 1. Mash the Chick Peas Thoroughly, Then add the Egg, Onion, Parsley,

Garlic & Spices. Mix Well, Season To Taste With Pepper. 2. Shape the Mmixture Into Balls About the Size Of Chestnuts, Then Coat

in Flour. 3. Put Pita Bread To Warm Under the Broiler or Moderate oven.

4. Pour Enough Oil in the Frying Pan To Cover the Base Thinly and When

It Is Hot, Saute the Felafel in Batches for 3 Min. on Each Side until Golden Brown. Drain Well on Paper Towels. 5. Cut Each Pita Bread in Half Across the Center, Then Fill Each With

Felafel, Sliced Tomato and Cucumber and Garnish Wiith Lemon and Fennel. (in Place Of Egg, May Use 2 T. Chick Pea Flour.)