Falafel, the mid-eastern chickpea balls that usually get deep-fried and smothered in salad and sauces in a pita pocket, has long been one of my favorite foods. I have very fond memories of being a penniless student in Jerusalem in the mid-1980s, buying a large falafel in pita, and refilling it again and again from the fixings bar until I had eaten a huge lunch for about 70 cents.

Of course, the deep-frying is a problem these days. (It always was a problem, I just didn't know it.) So I was delighted to find a no-oil-added version of falafel in Louise Hagler's Meatless Burgers. I've adapted it to make it a little spicier (and therefore more authentic to my taste buds).

Ingredients

• 2 cloves garlic
• 2 cups cooked garbanzo beans (one 15-oz can, drained)
• 1/4 cup water or leftover broth from the can of beans
• 1/2 teaspoon Bragg liquid aminos or low-sodium tamari or soy sauce
• 1/4 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 cups bread crumbs (I used sprouted wheat bread in the food processor - Trader Joe's and Alvarado St. Bakery make excellent loaves)
• 1/2 cup minced onions
• 1/4 cup chopped parsley

Instructions

Preheat oven to 350 F.

Mince garlic in food processor. Add garbanzos, water, salt, pepper, cumin and coriander. Process until creamy. Transfer to bowl. Add breadcrumbs, onion, and parsley, mix, and form into burgers (flatter is better for baking).

Arrange burgers on oiled baking sheet and bake for 15 minutes on each side.

Serve in whole grain pita pockets lined with humus, filled with chopped lettuce, tomatoes, red or orange peppers, and cucumbers, and drizzled with a mixture of sesame tahini and lemon juice.  Eat right away or pack for an envy-inviting lunch.