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GRILLED FALAFEL
Source: 1000 Jewish Recipes by Faye Levy
6 large cloves garlic
1 medium onion
3 cups canned or cooked chickpeas, well-drained
2 1/2 tsp. ground cumin
2 tsp.ground coriander
1/2 tsp.salt
1/2 tsp.pepper
pinch of cayenne pepper
2 tbsp.bread crumbs
1 large egg white

Mince garlic and cilantro in food processor. Add onion to mixture in processor and mince it by pulsing. Add chickpeas, cumin, coriander, salt, pepper cayenne and bread crumbs. Process with brief pulses to a chunky puree, scraping down sides occasionally. Add egg white and process until blended. Transfer to a bowl. Mix well.

Shape mixture into 8 smooth patties. Pack mixture firmly when shaping so that falafel holds together.

Heat grill and brush with oil. Grill falafel patties over medium heat about 5 minutes per side or until slightly firm on top, turning patties over carefully with 2 spatulas. Serve hot.

Serving Suggestion Serve these the Israeli way, inside a split, very fresh pita with several spoonfuls of Israeli salad. Add pickles, hot sauce and tahini sauce.

Yield: 4 servings, 8 patties

TAHINI SAUCE
Source: MealLeaniYumm! by Norene Gilletz
1/2 cup tahini (sesame seed paste)
3/4 cup water
1 clove garlic, crushed
1/2 tbsp. fresh lemon juice (to taste)
salt to taste
cumin, optional

Place tahini in a jar. Add water and mix well. Add remaining ingredients and shake until blended. Makes about 1 1/4 cups. Keeps about 2 weeks in the refrigerator.

Fat-Saving Secret! Instead of stirring tahini before you measure it, pour off oil which has risen to the top of the jar and discard it.