Falafil Pocket Sandwiches
1 can (2 cups) garbanzo beans
¼ cup gluten flour (may use ½ cup corn flour)
½ cup bread crumbs
¼ tsp cumin
2 tsp Vegetarian Chicken-like seasoning
1 tsp garlic powder
2 tsp onion powder
½ tsp sea salt
¼ cup dried onion flakes
1/3 cup ground walnuts
Mash garbanzos with a fork or in a food processor.
Combine remaining ingredients in a separate bowl.
Hint: It is important to mix the gluten flour with bread crumbs and seasoning before adding to the wet ingredients, otherwise the gluten flour will clump together if moistened in its concentrated form.
Add mashed garbanzos and liquid and mix with hands. Form into balls about the size of walnuts. If mix is too dry, add a bit of water.
Place on a non-stick cookie sheet and bake for 30-40 minutes at 350 degrees until lightly browned. May be frozen. Makes 24 balls.
Open pita half and spread top and bottom with Vegenaise. Place 4 Falafil balls, diced tomatoes and alfalfa sprouts.