Falafel sandwiches

Yield: 6 servings

Measure Ingredient
½ cup Mashed garbanzo beans (cooked or canned)
2 tablespoons Oil
2 tablespoons Lemon juice
1 cup Tahini
¼ cup Oil
¼ teaspoon Garlic powder
½ teaspoon Salt
½ cup Dry split green peas Water
½ teaspoon Salt
1 teaspoon Pepper
½ cup Garbanzo bean flour
6 smalls Pita breads
Sliced tomatoes
1 teaspoon Salt
¼ cup Tahini (sesame seed paste)
¼ teaspoon Garlic powder
1 teaspoon Sugar
1 tablespoon Lemon juice
¼ teaspoon Sugar
¼ teaspoon Ground ginger
¼ teaspoon Onion powder
1 teaspoon Chopped parsley
½ teaspoon Ground cumin
2 cups Oil
Onions
Dill pickle slices

HUMUS DIP

TAHINI DIP

FALAFEL

TO SERVE

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ cup tahini, ¼ teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside.

For dip, combine ¼ cup tahini, ¼ cup oil, ¼ teaspoon garlic powder ½ teaspoon salt, 1 tablespoon lemon juice, sugar and ¼ teaspoon ginger. Blend well. Set aside.

To make falafel, soak split peas in water to cover overnight. Drain and mash. Add ½ teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, ½ cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels.

Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.

(C) 1992 The Los Angeles Times

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