Falafel sandwiches or salad For salad, toss everything except the pita and serve with pita. For sandwiches, cut pita in half, smear in some hummus, let each person fill their sandwich and drizzle on lots of sauce Pita bread Cucumber, peeled, seeded, chopped Diced fresh tomatoes Grated carrot Lettuce Sliced and sauteed sweet onion Red pepper, roasted, seeded, peeled, & diced Grilled eggplant cubes (see recipe below) Hummus Tahini Sauce (see recipe below) Falafel balls (see recipe below) Grilled Eggplant Choose a firm bright heavy purple eggplant. Trim the ends. Slice into half inch cubes. Toss lightly with cornstarch (helps prevent the eggplant from absorbing too much oil). Then toss with olive oil and salt. Roast on a baking sheet at 400 for 25- 30 minutes, stirring every 10-15 minutes. Tahini Sauce 1 cup yogurt 2-4 Tbs tahini, to taste 2 Tbs lemon juice (juice from one small lemon) 2 medium or 1 large clove garlic, minced or pressed 1/4 tsp ground cumin 1/4 tsp coriander Salt dash cayenne, optional Combine the lemon juice and garlic, then blend in the tahini a little bit at a time to form a smooth creamy sauce. Salt to taste. Falafels (You can also buy a mix at PCC) 15-19 oz can chickpeas/garbanzo beans, drained (you could also soak your own) 1/2 medium white onion, finely chopped 4 cloves garlic, finely chopped 2 tablespoon parsley, chopped 2-3 tablespoons all purpose flour 2 teaspoon cumin 3/4 teaspoon baking powder salt & pepper 2-3 tablespoons olive oil Blend all ingredients in a Cuisinart Form flattened patties and place on oiled baking sheet Bake at 350 for 15-20 minutes, flipping halfway