FELAFEL

Ingredients:

4 cups cooked chick peas (ok to use canned. two 15oz cans will provide the right amount)

4 medium cloves garlic, minced

1 tsp. cumin

1 tsp. salt

1/2 c finely minced onion, or 6 scallions, minced

1/4 c (packed) minced parsley

1/4 cup water

1 Tbs. lemon juice

a few dashes of cayenne

1/3 cup flower

oil for frying

Instructions:

Rinse the chick peas, and drain them well.
Combine all ingredients except flour in a food processor or a medium-sized bowl and process - or mash -until you have a uniform batter.
Add flour, and stir until thoroughly combined. You ca cook the Felafel right away, or store the batter in a tightly covered container in the refrigerator for several days.
Heat a heavy skillet and add about 3 Tbs. oil. When it is hot enough to sizzle a bread crumb on contact, drop tablespoonfuls of batter into the pan, flattening each slightly, like a small, thick pancake. Saute for about 10 minutes on each side, until golden and crisp. Add small amounts of extra oil to the pan as needed throughout the cooking.
Place the cooked felafel on a plate lined with paper towels, and, if necessary, keep warm in a 300*F oven until serving time.

TAHINI-LEMON SAUCE

Ingredients:

3/4 c sesame tahini

5 Tbs. fresh lemon juice

1 small to medium clove garlic, minced

3/4 to 1 1/2 cups water (depending on desired thickness)

1/2 to 1 tsp. salt, to taste (will vary with amount of water used)

a handful of very finely minced fresh parsley

optional: cayenne, to taste

Instructions:

Place tahini, lemon juice, and garlic in a food processor fitted with the steel blade. (You can also use a blender.) Begin to process.
Keeping the motor running, slowly drizzle in the water, checking every now and then to monitor the consistency. When it is as thick/thin as you want it, turn off the machine.
Transfer to a small bowl or container, and season to taste with parsley, and, if desired, cayenne. Cover tightly and refrigerate until ready for use.