Ingredients

• Falafels
• 1 15-oz. can garbanzo beans (chickpeas), drained
• 1 tablespoon lemon juice
• 2 tablespoons water
• 2 eggs, beaten
• 2 tablespoons minced fresh parsley
• 1 teaspoon ground cumin
• 2 cloves garlic, finely minced
• 1/4 teaspoon turmeric
• 1/4 teaspoon basil
• 1/4 teaspoon marjoram
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1 cup bread crumbs
• oil for frying
• 3 small or 2 large tomatoes, chopped
• 2-3 large lettuce leaves, thinly sliced or torn


• Tahini Sauce
• 1 11-oz. can (or 1 1/2 cups Tahini or Tehina
• 1 teaspoon water (or more as needed to thin sauce)
• 1 teaspoon lemon juice

Directions

Falafels
Pour garbanzo beans in a food processor or blender. Add lemon juice and water and puree until mixture has a coarse paste consistency. Transfer mixture to a large mixing bowl and add all other ingredients except oil.

Form garbanzo bean mixture into 1 1/2-inch balls, then flatten into 1/2-inch-thick patties and place on a plate near cooking area. In a small saucepan, heat just enough oil to cover garbanzo bean patties (about 1 to 1 1/2 inches deep). Have a plate with a few paper towels ready near cooking area.

With a slotted spoon or other frying utensil, gently lower garbanzo bean patties (a few at a time) into hot oil. Turn over after first sides of patties have lightly browned and fry the other sides. Remove as soon as garbanzo bean patties are golden brown on both sides (about 20-30 seconds). Remove patties and place on paper towels to drain.

Cut pita bread circles in half. Open pita bread and fill with 4-5 garbanzo bean patties, chopped tomatoes and lettuce. Pour off with a generous helping of Tahini sauce over all ingredients and serve.

Tahini Sauce
In a small mixing bowl, combine ingredients until blended. Add additional water to thin if desired.