Chickpea Patty into Pita Bread [Falafel]
From:	Paulette, Saint-Leonard, Quebec, Canada

2 cups [500 mL] canned rinsed and drained chickpeas 4 tablespoons [60 mL] seasoned breadcrumbs 2 tablespoons [30 mL] extra-virgin olive oil 6 tablespoons [90 mL] vegetable broth 3 cloves garlic 5 parsley sprigs 5 coriander sprigs 1 teaspoon [5 mL] paprika Pinch saffron Pinch nutmeg Salt and pepper 4 tablespoons [60 mL] vegetable oil 5 tablespoons [75 mL] sour cream 1 tablespoon [15 mL] tahin [sesame paste] 3 pita breads, halved thickwise Raw vegetable pieces, to taste

Puree together drained chickpeas, seasoned breadcrumbs, olive oil, vegetable broth, garlic cloves, parsley sprigs, coriander sprigs, paprika, saffron, nutmeg, salt and pepper into a food processor, until smooth. Leave to rest for 15 minutes, into food processor bowl. Puree for 30 seconds more, then pour into a clean bowl and refrigerate for 30 minutes. Shape cold mixture into 6 patties. Heat vegetable oil into a frypan, over medium heat. Brown patties for 3 minutes on each side. Mix together sour cream and tahin [sesame paste]. Open-up pita breads, fill each half with a chickpea pattie. Garnish patties to taste with raw vegetable pieces, then top with a little sour cream mixture. Serve.