Falafel Balls
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2 c. soaked garbanzos (3/4 c. dry)
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1/2 c. water
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1 tsp. salt
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3/4 tsp. cumin
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1/4 tsp. coriander
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1/4 c. finely chopped onion
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1 clove garlic, minced
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2 tbsp. finely chopped parsley
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3 tbsp. toasted sesame seeds
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1 c. savory crumbs
Baked, rather than deep-fried, this ball is much lower in fat.
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Grind 1 1/3 cups soaked garbanzos in food processor until polenta size.
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Remove to a mixing bowl. Place the remaining 2/3 cup garbanzos in food processor with 1/2 cup water and process until pureed.
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Add to ground garbanzos with remaining ingredients except crumbs. Mix well.
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Form patties using a small scoop. Roll each in crumbs and place on cookie sheet.
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Bake 400° 15 minutes; turn and bake another 15 minutes, browning lightly on both sides.
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Serve in pita bread pockets with thin hummus or a tahini sauce, adding cucumber and tomato slices, sprouts or lettuce, and mild onion slices.
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