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.

Recipe" by Joan and Carl Stromquist Isbn: 0-9622807-3-9 Typed for you by Karen Mintzias