1 c. dried garbanzo beans
2 cloves garlic, minced
2 tbsp. fresh parsley, minced
1/4 tsp. cumin
1 tbsp. sesame tahini
Dash cayenne
2 tbsp. lemon juice
1/2 tsp. salt
Fine dry whole wheat bread crumbs, about 1/2 c.

Soak the garbanzo beans overnight. Sprout 3 or 4 days until sprouts are about 1/2 inch long. In a food processor or blender, grind together the beans, garlic, parsley, cumin, tahini, cayenne, lemon juice and salt. Form balls about 1 inch in diameter. Roll them in the bread crumbs. Place on a cookie sheet and bake at 350 degrees for 25 minutes, turning twice.

DRESSING:

1 to 3 cloves garlic, finely minced
4 tbsp. lemon juice
3 tbsp. tahini (or enough to make a thick dressing)
Pinch each cayenne and cumin

Mix all ingredients together thoroughly.

SANDWICHES:

1 sm. cucumber, finely chopped
1 med. tomato, peeled, seeded and chopped
4 scallions, minced
2 oz. alfalfa or mixed sprouts
Plain yogurt (optional)
Whole wheat pita bread

Mix the dressing with the cucumber, tomato, scallions and alfalfa sprouts. Cut each pita in half. Place a spoonful of the vegetables in the pocket. Top with hot felafels. Lavish with yogurt or tahini-miso dressing.