Power Falafel

      1 cn Chick Peas, drained             1 1/2 ts Basil, dried
      4    Garlic Cloves, sliced           1 1/2 ts Marjoram, dried
      1    Egg                             1 1/2 ts Thyme, dried
    1/4 c  Parsley, snipped                1 1/2 ts Turmeric
      3    Green Onions, chopped             1/4 ts Black Pepper
    1/4 c  Tahini (sesame paste)             1/4 ts Salt
    1/4 c  Dry Breadcrumbs                     1 tb Sunflower or Canola Oil
  1 1/2 tb Cumin, ground                       4    Whole Wheat Pitas

  Servings:  4

  * Toppings: tahini sauce and chopped vegetables such as tomatoes,
  cucumbers, radishes and sprouts. In a food processor or food mill,
  combine the chick peas and garlic. Process until smooth. Add egg and
  process to mix. Transfer to a medium bowl and stir in parsley,
  onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper
  and salt. Shape mixture into 8 patties each about 1/4 inch thick. In
  a large, heavy skillet, heat oil on medium-high heat; add patties and
  cook for 5 - 7 minutes per side or until golden brown. Or the mixture
  can be placed in an ovenproof dish and baked following Biotrain
  directions above. To serve, cut pitas in halves. Tuck a patty or
  dollop of the baked mixture into each pita "pocket." Pass bowls of
  topping to complete sandwiches as desired. Serves 4.