Falafel sandwiches

Pita bread
Cucumber
2 Tomatoes, chopped
small amount of shredded green cabbage
chopped romaine or fresh garden lettuce
sweet onion sliced thin, in rings
Red pepper, roasted, seeded, peeled & chopped
Hummus (see recipe below)
Tahini Sauce (see recipe below)
Falafels from mix (see recipe below)
Grilled eggplant (see recipe below)

Hummus

 1 15 oz. can chickpeas (garbanzo beans)
 1/4 c. tahini (sesame-seed paste)
 3 T. lemon juice (juice from 2 small lemons)
 2 lg cloves garlic, pressed
 ½ t. ground cumin
 ¼ t. coriander
 dash of cayenne
 salt to taste

 Drain beans, reserving liquid.  Place in food processor or blender with
 other ingredients and 2-3 tbsp. of liquid. Process until the mixture is
 smooth, adding liquid until desired consistency is reached.  Adjust
 seasonings with more cumin, lemon, or salt.


Tahini Sauce

  1 cup yogurt
  2-4 Tbs tahini
  2 Tbs lemon juice (juice from one small-medium lemon)
  2 medium or 1 large clove garlic, minced or pressed
  1/4 tsp ground cumin
  1/4 tsp coriander
  dash cayenne

  Combine the lemon juice and garlic, then blend in the tahini a
  little bit at a time to form a smooth cream sauce.

  Add water or tahini to arrive at desired consistency, and salt to taste.


Falafels From Mix (mix available @ PCC)

  4 servings

  Combine 1 cup mix with 3/4 cup cold water and let stand for 15 minutes,
  then form into shape about like slightly flattened golf balls.

  Pour at least 1 inch oil into a pan. Heat to 350-375ºF. Deep fry until
  brown and crisp but don't overcook. Drain on paper towels, serve hot.

Grilled Eggplant

  Choose a firm bright heavy purple eggplant. Remove the green and trim the
  ends. Slice 5/8" thick. Put the cast iron griddle on medium heat. After 10
  minutes or so (to give the griddle time to let the heat soak in) add some
  olive oil and lay the slices on. After a few minutes rotate the slices; after
  a few more minutes turn the slices. Try not to let them get dry and leathery.
  Remove to plate, if wet drain excess oil on rack.