Beans: Falafel by Recipe Cottage

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	Falafel

		1 medium, baked, peeled and mashed russet potato 3 cups canned garbanzo beans, drained and mashed 2 tablespoons regular or toasted tahini 1 tablespoon plain nonfat yogurt 1/2 cup soft whole wheat bread crumbs 2/3 cup red onion, finely chopped 2 cloves minced garlic 1 tablespoon ground cumin 2 teaspoons sweet paprika Dash cayenne pepper Pinch salt 1/4 cup fresh cilantro, minced 6 whole wheat pita breads, cut in half Baked Potato: Wash, dry and oil potato skin. Preheat oven to 425; bake 40 to 60 minutes, depending on their size. When potato is 1/2 done, puncture skin once with fork to allow steam to escape and return to oven (or microwave it). Soft Bread Crumbs: To retain the light texture; take 2 to 4 day old bread and pull it apart with a fork using a gingerly motion.Do not crush bread with the hand that is holding it. To measure it, pile lightly into a cup; do not pack them down. OR Preheat oven to 250 then turn it off; put several slices bread in oven and heat several minutes; turn over; heat several minutes; use food processor to make crumbs. Combine all ingredients (except Pita) in a large mixing bowl. Mix until thoroughly blended, using your hands. Shape the mixture into 6 patties and place on grill screen over a medium temperature grill. Cook about 15 minutes, turning once about halfway through, until they've browned evenly. Do not over-cook. Serve in a warm pita and topped with the tahini spread and tomato relish. Tahini Spread 1/4 cup regular or toasted tahini 1 tablespoon hot water 2 tablespoons fresh lemon juice 1/4 cup plain nonfat yogurt 1/2 clove minced garlic salt Combine the tahini, hot water and lemon juice to make a smooth paste. Whisk in the yogurt, garlic and salt. It will keep refrigerated for up to 4 days. Tomato Relish 1 tablespoon ground cumin 2 large tomato, ripe, peeled, seeded, drained and chopped 3 tablespoons fresh cilantro, minced 1 white onion, small, chopped Pinch cayenne pepper salt Preheat oven to 250. Taost the cumin on a sheet of foil until it turns a deep brown, about 3 minutes. Watch carefully to make sure it doesn't blacken and burn. Toss the tomatoes with the onion, cilantro, cayenne and toasted cumin. Season with salt.