Recipe - Power Muffins

1 cn Chick peas; drained
4 Cloves garlic; cut or sliced up
1 Egg
One fourth cup Parsley; snipped
3 Green onions; chopped
One fourth cup Tahini (sesame paste)
One fourth cup Dry breadcrumbs
1 One half tablespoon Cumin; ground
1 One half teaspoon Basil; dried
1 One half teaspoon Marjoram; dried
1 One half teaspoon Thyme; dried
1 One half teaspoon Turmeric
One fourth teaspoon Black pepper
One fourth teaspoon Salt
1 tablespoon Sunflower or canola oil
4 Whole wheat pitas

* 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 One fourth inch thick. In a large, heavy skillet, heat
oil on mediumhigh 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.

HUNT@AUSTIN.METROWERKS.COM

(ERIC HUNT)

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