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Falafel Sandwiches

15 oz. can garbanzo beans, drained
1/2 cup onion, chopped
1/4 cup fine dry bread crumbs
1 tablespoon fresh parsley, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
2 cloves garlic, minced
vegetable cooking spray
2 teaspoons olive oil, divided
2 6 inch pita rounds, cut in half
4 curly lettuce leaves
Tahini Sauce (recipe follows)

Position knife blade in food processor bowl; add first 10 ingredients
and process until smooth.

Divide mixture into 8 equal portions, shaping each into a 3-inch
patty. Coat a large nonstick skillet with cooking spray; add 1
1/2 tsp. of oil and place over medium heat until hot. Add 4 patties
to skillet; cook 2 minutes on each side or until lightly browned.
Repeat procedure with remaining oil and patties.

Spread about 2 tablespoons of Tahini Sauce evenly into each pita
half. Fill each half with 1 lettuce leaf and 2 falafel patties.

Tahini Sauce

1/2 cup plain nonfat yogurt
2 tablespoons tahini (sesame seed paste)
1 teaspoon lemon juice
1 dash red pepper
1 clove garlic, minced

Combine all ingredients in a bowl; stir with a wire whisk until
well-blended. Cover and chill. Makes 1/2 cup.


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