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| 1 Dose | Garbanzo beans, drained (13 oz) |
| 1 | Onion, cut in 1/4s |
| 2 | Garlic cloves |
| 4 Scheibe | Fresh white bread, cubed |
| 1/4 Teelöffel | Cumin seeds |
| 4 klein | Dried red chilies, crushed |
| 1 Esslöffel | Chopped fresh parsley |
| | Salt to taste |
| | Fresh ground pepper to taste |
| 1 | Egg, beaten |
| 1/3 Tasse | Dry fine bread crumbs |
| | Vegetable oil for deep fryin |
| 4 | Pieces pita bread, warmed |
| | Shredded lettuce |
| | Onion slices |
| | Tomato slices |
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Process garbanzo beans, onion, garlic, bread, cumin and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley, salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes.
Half fill a deep fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes, or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion and tomato slices and serve hot.
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