Falafel (Veg Times)

3 Garlic cloves

1/2 md Onion, chopped

1/2 c Minced fresh parsley

1 1/2 c Cooked chick peas

1 tb Fresh lemon juice

1 ts Ground cumin

1/2 ts Basil

1/2 ts Coriander

1/2 ts Thyme

1/2 ts Salt

1/2 ts Hot pepper sauce

Black pepper to taste 2 sl French bread, torn & soaked

-- in cold water to cover 1/2 c Wholewheat flour

1 tb Extra-virgin olive oil

Preheat oven to 375F. Blend garlic, onion & parsley in food processor till finely minced. Add chick peas & blend til lfinely chopped. Add lemon juice, herbs & spices. Squeeze water out of bread & add to mixture. Process till well mixed. Form mixture into 16 balls. Flatten each ball to form 1/2-inch patties & dredge in flour. Place on a lightly greased baking sheet. Bake for 10 minutes, turn & bake for another 10 minutes. In a heavy skillet, heat half the oil over medium-high heat. Add patties & fry till golden brown & crispy on the bottom. Turn patties, add rest of oil, fry till golden & crispy, then drain on paper towels. Serve with pita bread & garnished with lettuce, tomatoes, cucumbers, onions & hot sauce, see recipe. "Vegetarian Times" July, 1993