Falafels
Falafels 1 can (15 ounces) garbanzo beans, drained 1 clove garlic, minced 1/4 cup chopped parsley 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne 2 tablespoons tahini 1 large egg 3 tablespoons wheat germ Sauce 1/3 cup tahini 1 cup plain yogurt or sour cream 1 large clove garlic, minced 3 tablespoons lemon or lime juice 1 tablespoon chopped parsley 1 tablespoon chopped green onion (green portions only) pinch of cayenne pinch of cumin 1/4 to 1/2 cup canola oil 4 large pita pockets 1 cup shredded lettuce 2 tomatoes, chopped 1. To make the falafels, in a blender, combine the beans, garlic, parsley, cumin, turmeric, cayenne, tahini, egg and wheat germ and process for 3 or 4 seconds until smooth. Transfer to a bowl, cover and chill for at least 1 hour. 2. To prepare the sauce, in a blender, combine the tahini, yogurt, garlic, lemon juice, parsley, onion, cayenne, and cumin and process on low for 4 to 6 seconds until thickened. 3. In a large skillet or deep-fat f...