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Falafel and Lemon Tahini Sauce
Serves 8 (48 golf ball-sized falafel)

2 cups dried chick peas
4 cups water
sunflower oil
1/2 cup minced onion
8 cloves garlic, minced
1/2 tsp salt
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 cup tahini
1 cup bread crumbs
1 cup whole wheat pastry flour
8 large pita breads
lettuce leaves
6 medium tomatoes, sliced
2 onions, sliced into rings
2 cucumbers, sliced
2 green peppers, sliced

Soak the chick peas overnight in at least 4 cups water. Then cook
until very soft, adding more water as needed. (2 to 3 hours on
stove top, 45 to 60 minutes in pressure cooker). You'll have 4
cups cooked chick peas.

Heat 1 Tbs. oil in a small frying pan. Saute onions and garlic
over medium heat. As onions begin to brown, add salt and spices
and turn heat off.

Drain chick peas well and mash finely (or put through a food mill
or use chopping or grating blade of food processor). Add onions,
garlic, spices, and tahini to beans. Stir, then add bread crumbs
and 1/2 cup whole wheat flour. Mix well (your hands work best for
this job). The mixture should be somewhat firm; add more flour if

Heat about 4 cups oil in a deep saucepan--the oil should be about
2 to 3 inches deep. Roll some of the mix into a ball the size of
a golf ball (go smaller rather than bigger), and then dip balls in
flour. When oil has heated on medium high heat for approximately
7 minutes, put in 1 ball. The oil should boil and foam around it.
If it doesn't foam enough, raise the heat. If there's too much
foam boiling over the pan, turn down the heat. If the ball falls
apart in the oil, add more flour to the mix. Roll mix into balls
once you are certain the mix consistency is good, and dip the
remaining balls into flour. You can cook these all up and freeze
a portion for another meal.

Slice each pita bread in half to form 2 pockets, then stuff each
half with 3 hot falafel balls, lettuce leaves, and tomato, onion,
cucumber, and green pepper slices. Serve with lots of Lemon Tahini

Lemon Tahini Sauce

1 1/2 cups tahini
2/3 to 3/4 cup lemon juice
1 1/2 tsp ground cumin
2 tsp ground turmeric
1/2 tsp cayenne pepper
6 cloves garlic, minced
1 cup water
2 Tbs. tamari
1 cup minced fresh parsley

Pour tahini into a small to medium-sized mixing bowl. Add lemon
juice, spices, and garlic. Stir and add water. Stir well. Add
tamari and parsley. If the sauce is too thick, add a bit more
water. Serve with Falafel, with some sauce on the inside of the
pita and some on top. This sauce freezes well.

Makes 2 cups


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