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Name: Felafel in Pita Pockets
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 Egg Beaten; 1 lg Onion Finely Chopped; 1 ts Ground coriander; 1 ts Ground cumin; 1 Garlic Clove, Crushed; 2 cn (15-Oz) chick peas, drained; Black pepper; Coating; Unbleached White Flour for; A Pinch Of Chili Powder; Oil for Shallow Frying; 1 c Dried Chick Peas Cooked OR; 2 tb Chopped parsley

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INGREDIENTS

1 Egg Beaten
1 lg Onion Finely Chopped
1 ts Ground coriander
1 ts Ground cumin
1 Garlic Clove, Crushed
2 cn (15-Oz) chick peas, drained
Black pepper
Coating
Unbleached White Flour for
A Pinch Of Chili Powder
Oil for Shallow Frying
1 c Dried Chick Peas Cooked OR
2 tb Chopped parsley

Servings

INSTRUCTIONS

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.)

NOTES

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Nutrition

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Serving Size: 1 Serving (15g)
Recipe Makes: 4 Servings

Calories: 23
Calories from Fat: 13 (57%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 46.5mg		14 %
Sodium 18.5mg		1 %
Potassium 53.1mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.8g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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