Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------HUMUS DIP------------------------------
1/2 c Mashed garbanzo beans 1 ts Salt
-(cooked or canned) 1/4 c Tahini (sesame seed paste)
2 tb Oil 1/4 ts Garlic powder
2 tb Lemon juice 1 ts Sugar

-------------------------TAHINI DIP------------------------------
1 c Tahini 1 tb Lemon juice
1/4 c Oil 1/4 ts Sugar
1/4 ts Garlic powder 1/4 ts Ground ginger
1/2 ts Salt

--------------------------FALAFEL-------------------------------
1/2 c Dry split green peas 1/4 ts Onion powder
-Water 1 ts Chopped parsley
1/2 ts Salt 1/2 ts Ground cumin
1 ts Pepper 2 c Oil
1/2 c Garbanzo bean flour

--------------------------TO SERVE-------------------------------
6 sm Pita breads Onions
Sliced tomatoes Dill pickle slices

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1
teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1
teaspoon sugar. Mix well. Set aside.

For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic
powder 1/2 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 1/2 teaspoon salt, pepper, garbanzo bean flour, onion
powder, parsley, 1/2 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.

(C) 1992 The Los Angeles Times

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