2 cups coarsely crumbled stale whole-wheat bread
1 can garbanzo beans (16 oz) drained and
1 lrg lemon juiced
2 lrgs garlic clove finely chopped
4 tablespoons fresh cilantro chopped
teaspoon red pepper flakes crushed
teaspoon ground cumin
teaspoon freshly ground black pepper
cup scallions finely chopped
4 rounds pita bread warmed and halved
2 tomatoes sliced
1 cucumber julienned
1 bell pepper thinly sliced
3 scallions shredded
1 cup lettuce loosely packed finely shredded
Makes about thirty 1-inch balls
In a bowl, cover the bulgur with cold water and allow to soak for 30 minutes. while the bulgur is soaking, put the bread in another bowl, cover with cold water and soak for 15 minutes. Drain the bread in a colander, squeezing out the excess moisture. Drain the bulgur well through a fine sieve. In the bowl of a food processor fitted with the metal chopping blade, combine the garbanzos, lemon juice, garlic, cilantro, pepper flakes, cumin, black pepper and scallions. Process with an off-on motion until the mixture is finely chopped. Transfer the mixture to a bowl. Stir in the bulgur and bread
Heat 1 inch of oil in a heavy 12 inch skillet over medium high heat until very hot but not smoking. Add the patties to the pan without crowding and fry for 2-3 minutes, turning once, until golden brown all over. As the patties brown, transfer to paper towels to drain and keep warm while frying the remainder. To serve, tuck 3-4 balls or patties in each pita half. Add several slices of tomato, cucumber, and bell pepper, and a sprinkling of scallions and lettuce. Drizzle with the tahini and
NOTES : These are Delicious for Dinner with Hummus and Tabouli Salad.
Healthy and Fairly Low Fat.
The red pepper flakes gives this Middle Eastern Favorite a slow burn...a perfect partner for garlic-yogurt sauce or tahini.