Throughout the Middle East, you will see street vendors with oversized woks frying Falafel and making sandwiches for hungry shoppers. In the United States, Falafel has become popular as a tasty, healthy alternative to fast food burgers.

• 2/3 cup dry garbanzo beans, or dry peeled fava beans*, rinsed
• 1/4 cup chopped parsley
• 1/2 cup chopped onion
• 1/2 cup plain bread crumbs
• 2 Tbsp SPICE BAZAAR FALAFEL SPICE
• oil for frying

Soak beans several hours or overnight. Drain and place in a food processor with the remaining ingredients. Process until fine, almost a paste. Shape into small patties or balls, using a level tablespoon of mix for each Falafel. If the mixture falls apart too easily, add a few more bread crumbs and perhaps a little water. Deep-fry a few at a time in a small pan with at least 2 inches of hot oil. When browned, remove and drain on paper towels. To Serve: Place 5 or 6 patties in a pita with lettuce, sliced onion and tomato. Top with Tahini Sauce (page 57). Falafel balls are also popular as an appetizer for parties, with Tahini Sauce for dipping. Variation: For those who do not wish to fry, try the following oven-baked method. The Falafel will not be as crispy but will be delicious, nonetheless. Flatten balls to 1/4 inch thick. Place on a parchment or foil-lined tray that has been lightly brushed with oil. Brush tops of Falafel with a little more oil. Bake in a preheated 400 degree oven for 20 minutes until lightly browned. NOTE: Uncooked Falafel balls or patties freeze very well. It is not necessary to defrost before frying; just be sure the oil is hot. *See Glossary of Ingredients page 165.