Ingredients
1 15 oz can of chick peas, drained
1/4 C flour
1 t cumin
1 t coriander
1/2 t cayenne pepper
1/3 C onion
1-2 cloves garlic
1/2 t fresh ground pepper
1-2 t sea salt
1/4 C cilantro
1/2 t baking powder
1 egg white
Preparation
Process all ingredients until well blended. A coarser mixture may fry better, but puree is fine. Then add baking powder and egg white to the mixture and stir by hand. Fry patties in olive oil, about 5 minutes on each side. Serve with pita bread, grated carrot, sliced tomatoes, cucumber and pickles.
Yogurt Sauce 1 C yogurt 1/2 C chopped cilantro 2-3 cloves garlic, crushed 1 T lemon juice 1/8 t cayenne
Aubergine Caviar Eggplant puree (stab eggplant all over, roast for 20 minutes at 400F, scrape out insides) 1-2 cloves garlic 4 T Ketchup Generous dollop above yogurt sauce 1.5 T Tahini (sesame seed puree) If desired, Garum Masala spice Chopped parsley Salt and pepper
Additional sauces may include hummus, yogurt, tahini, and tziki.
Grill pita over gas burners and serve immediately. Fill pitas with falafel, caviar, yogurt, cucumber slices, and tomato slices.
