4 cups cooked garbanzo beans, partially drained, mashed
⅓ cup bread crumbs
¼ teaspoon each basil, thyme, marjoram, cumin, turmeric
1 tablespoon fresh or dried parsley, chopped
Celtic salt and black pepper to taste
3 tablespoons tahini
1 hot red chile pepper, chopped
1 to 3 garlic cloves, minced
1 to 3 eggs
⅓ cup whole wheat flour
4 tablespoons extra virgin olive oil
Tahini Dressing
Combine the garbanzo beans, bread crumbs, basil, thyme, marjoram, cumin, turmeric, parsley, salt, black pepper, tahini, chile pepper, and garlic in a large bowl; mix lightly. Mix in the eggs, 1 at a time; mixture will have a semisoft consistency. Shape garbanzo mixture into 1-inch balls or small patties and roll in flour to coat. Brown in olive oil in a heavy skillet over medium heat. Drain on paper towels. Serve in pita bread with yogurt, chopped tomatoes, lettuce or sprouts, shredded cheese, and Italian or Tahini Dressing.
Yield: 8 to 10 servings