Recipe - Falafel Sandwiches

HUMUS DIP
One half cup Mashed garbanzo beans
2 tablespoon Oil
2 tablespoon Lemon juice
1 teaspoon Salt
One fourth cup Tahini
One fourth teaspoon Garlic powder
1 teaspoon Sugar

TAHINI DIP
1 cup Tahini
One fourth cup Oil
One fourth teaspoon Garlic powder
One half teaspoon Salt
1 tablespoon Lemon juice
One fourth teaspoon Sugar
One fourth teaspoon Ground ginger

FALAFEL
One half cup Dry split green peas
Water
One half teaspoon Salt
1 teaspoon Pepper
One half cup Garbanzo bean flour
One fourth teaspoon Onion powder
1 teaspoon Chopped parsley
One half teaspoon Ground cumin
2 cup Oil
6 Small pita breads
Sliced tomatoes & onions
Dill pickle slices

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon
salt, One fourth cup tahini, One fourth teaspoon garlic powder and 1 teaspoon sugar. Mix
well. Set aside. For dip, combine One fourth cup tahini, One fourth cup oil, One fourth teaspoon
garlic powder One half teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4
teaspoon ginger. Blend well. Set aside. To make falafel, soak split peas in
water to cover overnight. Drain and mash. Add One half teaspoon salt, pepper,
garbanzo bean flour, onion powder, parsley, One half cup water and cumin and mix
well. Shape into small balls. Fry in 2 cups hot oil and drain on paper
towels. Slit pita breads to form pockets. Fill pockets with split pea balls
and tomato, onion and pickle slices. Top with humus or tahini dip.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini