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

1	cn	Chick Peas, drained
4		Garlic Cloves, sliced
1		Egg
1/4	c	Parsley, snipped
3		Green Onions, chopped
1/4	c	Tahini (sesame paste)
1/4	c	Dry Breadcrumbs
1 1/2	tb	Cumin, ground
1 1/2	ts	Basil, dried
1 1/2	ts	Marjoram, dried
1 1/2	ts	Thyme, dried
1 1/2	ts	Turmeric
1/4	ts	Black Pepper
1/4	ts	Salt
1	tb	Sunflower 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.

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