Categories: Vegetables 
      Yield: 6 servings 
  
---------------------------------HUMUS DIP--------------------------------- 
    1/2 c  Mashed garbanzo beans 
      2 tb Oil 
      2 tb Lemon juice 
      1 ts Salt 
    1/4 c  Tahini 
    1/4 ts Garlic powder 
      1 ts Sugar 
 
---------------------------------TAHINI DIP--------------------------------- 
      1 c  Tahini 
    1/4 c  Oil 
    1/4 ts Garlic powder 
    1/2 ts Salt 
      1 tb Lemon juice 
    1/4 ts Sugar 
    1/4 ts Ground ginger 
 
----------------------------------FALAFEL---------------------------------- 
    1/2 c  Dry split green peas 
           Water 
    1/2 ts Salt 
      1 ts Pepper 
    1/2 c  Garbanzo bean flour 
    1/4 ts Onion powder 
      1 ts Chopped parsley 
    1/2 ts Ground cumin 
      2 c  Oil 
      6    Small pita breads 
           Sliced tomatoes & onions 
           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.