• 1-3/4 lbs. canned garbanzo beans, drained and rinsed
• 1/2 cup plus 1 Tbs. onion, chopped
• 1/2 tsp. garlic, crushed
• cup plus 5 Tbs. fresh parsley, chopped
• 1/2 tsp. jalapeño pepper, minced or to taste
• 1/2 tsp. ground cumin
• 1/2 tsp. baking powder
• 2-1/4 cups vegetable oil
• 3-1/2 whole wheat pitas
• 1-1/4 cups iceberg lettuce, shredded
• 1/2 cup plus 1 Tbs. tahini
• 1-1/4 lemons, juiced
• 2 cloves garlic, peeled
• cup plus 5 Tbs. cool water

Combine garbanzo beans, onion, garlic, parsley, cilantro, jalapeno pepper, cumin, baking powder, and salt and pepper (to taste if desired) in food processor fitted with a metal blade, using quick on-and-off turns. Do not puree. Cover, place in refrigerator, and chill for 30 minutes. When chilled, form garbanzo mixture into patties 2 inch round and about 3/4 inch thick. Set aside.

Heat oil in deep-sided frying pan over high heat. When hot, carefully lower patties into hot oil a few at a time using a slotted spoon. Fry for about 3 minutes, turning frequently, until patties are golden. Drain on a paper towel. Cut pitas in half. Place two falafel in each pocket and sprinkle with lettuce and drizzle with tahini sauce.

To make tahini sauce, place tahini, lemon juice, garlic and salt in food processor fitted with metal blade. Process until smooth, adding enough water to make a thin sauce. Cover and refrigerate until ready to use.

Adapted from "The Bean Cookbook" by Judith Choate, 1992, Kenan Books, Inc. Courtesy American Dry Bean Board.

Per serving: calories 586, fat 27.1g, 39% calories from fat, cholesterol 0mg, protein 20.4g, carbohydrates 74.3g, fiber 19.8g, sugar 4.9g, sodium 418mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.2, Bread: 3.8, Lean meat: 0.0, Fat: 5.9, Sugar: 0.0, Very lean meat protein: 0.0

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