Falafel

• 1.5 cups cooked fava and/or garbanzo beans
• 1 onion, cut in 8
• 2 cloves garlic
• 1 Tbsp. tahini
• 1 Tbsp. lemon juice
• 0.5 cup fresh bread, cubed or crumbs
• 0.25 tsp. cumin seeds
• 1 Tbsp. crushed dried red chilies
• 1 Tbsp. chopped fresh parsley
• Salt and freshly ground pepper to taste
• 1 egg, beaten
• 0.33 cup dry fine bread crumbs
• Vegetable oil for deep frying

• 4 pieces pita bread, warmed
• Shredded lettuce
• Onion slices
• Tomato slices
• Raita
• Hot pickled green pepper or harissa

Depending on where you're from, there's only one correct way to make this dish: either with broad beans (favas), or with garbanzo beans (chickpeas), or with a mixture of both. Take your pick—I don't mind.

Process fava and/or garbanzo beans, onion, garlic, bread, cumin, and chilis in a blender or food processor until smooth, then spoon the mixture into a bowl. Add parsley, salt, pepper, tahini or lemon juice, and egg; mix well. Form the mixture into 8 balls and coat them in bread crumbs. Flatten the balls slightly to form oval shapes.

EITHER
Pre-heat the oil in your fryer to 375F.
Fry the falafel, a few at a time, for 3 minutes each, or until golden brown then drain them on paper towels.

OR
Pre-heat your oven to 350F.
Bake them on a cookie sheet for 30 minutes.

Warm the pieces of pita bread in the oven, cut them in half, and open them up to form pockets. Put 1 falafel into each pocket with lettuce, onion, tomato slices, and raita, and serve with a hot pepper or harissa on the top.