Instructions: These are recipes taken from (Love and Best Dishes), a cookbook from the Agudas Achim Synagogue Sisterhood, in San Antonio, Tx. The recipe was

Soak the chickpeas overnight. Grind chickpeas finely, and add other ingredients. Shape into small balls, and deep fry until brown. Sere hot in

"pita" bread, and top with tahina (sesame seed paste) sauce.

TAHINA SAUCE:
*tahina - you can find this - its ground sesame seed paste, thick like peanut butter - in jars in import sections of large grocery stores

Place all ingredients in a blender for a few minutes. Adjust seasonings to taste. Serve over felafel. (Should be consistency of a creamy salad dressing)

Note: I usually use fresh mashed garlic (3-4 toes) in place of garlic pwdr, and I put extra lemon juice (Ill use 1/4 to 1/2 c of fresh squeezed - I prefer a lemony tasting tahina.)

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