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Title: Power Falafel
Categories: Bread Sandwich Greek
Yield: 4 Servings

1cnChick Peas, drained
4 Garlic Cloves, sliced
1 Egg
1/4cParsley, snipped
3 Green Onions, chopped
1/4cTahini (sesame paste)
1/4cDry Breadcrumbs
1 1/2tbCumin, ground
1 1/2tsBasil, dried
1 1/2tsMarjoram, dried
1 1/2tsThyme, dried
1 1/2tsTurmeric
1/4tsBlack Pepper
1tbSunflower or Canola Oil
4 Whole Wheat Pitas

Servings: 4

* Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts. In a food processor or food mill, combine the chick peas and garlic. Process until smooth. Add egg and process to mix. Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt. Shape mixture into 8 patties each about 1/4 inch thick. In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 - 7 minutes per side or until golden brown. Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above. To serve, cut pitas in halves. Tuck a patty or dollop of the baked mixture into each pita "pocket." Pass bowls of topping to complete sandwiches as desired. Serves 4.

From The Gazette, 91/05/01.