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Print this Recipe    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.

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