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PdfFalafel
Tahini Sauce
Soak chickpeas in water for 24 hours. Drain and discard the water.
Combine all other ingredients for the chickpea patties in a food processor, and blend until the mixture forms a coarse, moist paste.
You want lots of tiny pieces of chickpeas, not a smooth paste.
For the pita pockets: Four pita, sliced open and warmed in tin foil in the oven
For the tahini sauce, stir together: 1 C tahini, 1 T white vinegar, 1 T ground cumin, salt and pepper to taste
If it's too thick, dilute it with cold water and more vinegar
For the trimmings: Chopped lettuce and tomatoes, Fried or grilled sliced eggplant, Fried or grilled sliced onions, Your favorite hot sauce