Garbanzo Beans

1/4 c. buttermilk salad dressing
2 tbsp. fine dry seasoned bread crumbs
2 tsp. lemon juice
1/2 tsp. crushed red pepper
2 tbsp. chopped pitted ripe olives
Radishes, thinly sliced (optional)
Assorted vegetable dippers or crackers

In food processor bowl or blender container combine garbanzo beans, yogurt, salad dressing, bread crumbs, lemon juice, and red pepper. Cover and process or blend until smooth. Stir in olives. Chill, covered, at least 1 hour. Garnish with radishes, if desired. Serve with vegetable dippers or crackers.

*Falafel*
Kind of like hush puppies?.but not really (good though!)

1 c. raw chick peas or garbanzo beans
1 c. raw fawa beans, shelled
1/2 c. onions, chopped
1/4 c. chopped parsley
3 cloves garlic, pressed
2 eggs
1 tbsp. fresh cilantro or 1 tbsp.
coriander powder
2 tsp. cumin powder
1/4 tsp. black pepper
1/4 tsp. red pepper
Oil for deep frying
1/8 tsp. cinnamon
Pinch of cloves
Salt to taste
1 tsp. baking soda
Bread crumbs (optional)

Soak the beans in water for about 24 hours. Drain and rinse. Puree in a food processor or blender. Transfer to a mixing bowl. Add all the ingredients. Heat enough oil in a deep saucepan or Wok to reach a depth of about 2 inches. Shape the falafel mixture into flat rounds, about 1 1/2 inches in diameter. Drop them in hot oil. Do not crowd. If they are browning too quickly, reduce heat. Serve with Tahini Dip.

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