1 tb Garlic clove minced
1 md Onion
1/2 c  Parsley fresh
15 oz Chickpeas canned
1 tb Lemon juice
1 ts Cumin seed, ground
1/2 ts Basil
1/2 ts Coriander, ground
1/2 ts Thyme, ground
1/2 tb Tabasco Sauce
2    Slices French bread
1/2 c  Whole Wheat flour
1 tb Extra Virgin olive oil
4    (6" Diam.) Pita whole wheat
2 md Tomato raw
1 md Cucumber

You need a serving of hot sauce and yogurt sauce for this recipe. Dice the
onion into 1/4 pieces. Tear the french bread slices into large pieces and
soak in cold water to cover. Dice the cucumbers and tomatoes and shred
lettuce into small strips to add on top as garnishes after sandwich is
done. Preheat oven to 375 degrees. Blend garlic, 1/2 onion and parsely in a
blender until finely minced. Add chickpeas and blend until finely chopped
and pasty. Add lemon juice, cumin, basil, coriander, thyme and tabasco.
Squeeze the water out of bread and add to blender. Blend until well mixed.
Form the mixture into 16 balls. Flatten each ball to form a 1/2 inch thick
patty and dredge in flour. Place patties on a lightly greased baking sheet.
Bake for 10 minutes. Turn patties and bake another 10 minutes. Remove from
oven. In a heavy large skillet heat half the olive oil over medium high
heat. Add patties and fry until golden brown on bottom. Turn patties and
add remainder of oil swirling it so it comes in contact with all patties.
Fry until brown and crispy, then drain on paper towels. To serve: Cut off
about 1/3 of each pita round and open to form a pocket. Fill each pocket
with 4 falafel balls. Garnish with lettuce, tomato, onion, cucumber and the
sauces.