Title: Falafel golden domes with tahini sauce
 Categories: California, Vegetarian, Vegan
      Yield: 4 servings
 
      1 lb Chickpeas; soaked overnight,
           -   cooked, and drained.
      3    Garlic cloves; minced
    1/2 ts Baking powder
      2 ts Ground cinnamon
      2 ts Ground cumin
      1 bn Parsley; minced
      1 md Onion; grated
      4    Scallions; minced
      2 tb Fresh cilantro, chopped
      3 c  Vegetable oil
      4    Pita breads; warmed
      1    Tomato; finely chopped
      2    Lemons; juiced

MMMMM------------------------TAHINI SAUCE-----------------------------
    2/3 c  Tahini (sesame paste)
      3 tb -Water (or as needed)
      2    Lemons, juiced
      2    Garlic cloves; minced
      1 tb Fresh parsley, minced
           Black pepper
 
  Remove the skins from the cooked chickpeas by rubbing them with a dish
  towel.
  
  Place the chickpeas in a food processor and pur‚e them.
  
  Add the garlic, baking powder, coriander, cumin, parsley, onions,
  scallions, and cilantro.  Blend the ingredients together so that a
  smooth paste is formed.  Add some water if necessary.  Let the
  mixture rest for
       30    minutes.
  
  Form the paste into patties that are 2" in diameter and 1/2" thick.
  
  In a medium large saucepan place the vegetable oil and heat it on
  medium high until it is hot.  Add the patties and deep-fry them for 2
  to 3 minutes, or until they are golden brown.  Drain them on paper
  towels.
  
  In each of the pita breads place some of the falafel, tomatoes, lemon
  juice, and Tahini Sauce.
  
  For Tahini Sauce: In a small bowl place the tahini, water, and lemon
  juice. Mix the ingredients together so that a smooth sauce is formed
  (add more water if necessary).
  
  Add the garlic, parsley, and black pepper.  Mix them in so that they
  are well blended.
  
  Makes 1 cup.