1 T  Garlic clove minced

      1 md Onion

    1/2 c  Parsley fresh

     15 oz Chickpeas canned

      1 T  Lemon juice

      1 t  Cumin seed, ground

    1/2 t  Basil

    1/2 t  Coriander, ground

    1/2 t  Thyme, ground

    1/2 T  Tabasco Sauce

      2 ea Slices French bread

    1/2 c  Whole Wheat flour

      1 T  Extra Virgin olive oil

      4 ea (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.