Falafel Pita with Sesame Tahini Dressing   

This vegetarian delight is the pride of the Middle East.  It is frequently found in restaurants and delicatessens in the Middle East and now in North America.

1 lb. dry chickpeas
1 medium onion, quartered
1 medium potato, peeled, quartered
2 garlic cloves
1 tsp. ground coriander
2 tsp. cumin
1/2 c. fresh chopped parsley
1 T. flour
salt to taste

Soak chickpeas for 24 hours.  Drain.  Process chickpeas, onion, potato and garlic in a food processor. Add all remaining ingredients.  Mix well.  Cover and let rest for 2-3 hours. 

Take chickpea mixture by spoonful and make into 2 inch balls. Place on oiled cookie sheet and bake in the oven for 35-45 minutes at 375. Watch and turn every 15-20 minutes, remove when browned.

Serve Falafel inside a round of pita bread with cucumber, lettuce, radish, tomato slices, peppers of any sort, chopped fresh parsley or vegetables of your choice.  Drizzle the filled pita with Sesame Tahini Dressing.

Sesame Tahini Dressing

1 garlic clove
½ tsp. salt
1/3 cup sesame seed paste (Tahini)
1/3/ cup lemon juice
½ cup cold water

Before measuring, stir the Tahini in the jar.  Put all ingredients into a food processor and blend until smooth, scraping the sides of the bowl at intervals.  Serve on your pita or as a dip for vegetables, cooked or raw.

Note:  Just add water to thin the sauce.