2 c  Garbanzo Beans, cooked,

           -drained and rinsed
    1/3 c  Water

      1 sl Wheat Bread, crustless firm,

           -torn into pieces
      1 tb Unbleached All-Purpose Flour

    1/2 ts Baking Soda

      3    Garlic Cloves, finely

           -chopped
      1    Egg White

      2 tb Parsley, freshly chopped

    1/2 ts Salt

    1/4 ts Black Pepper, freshly ground

    1/4 ts Cumin

    1/2 ts Turmeric

    1/4 ts Basil

    1/4 ts Marjoram

      1 tb Tahini (Sesame Seed Paste)

           --or- Olive Oil
  Cayenne Pepper, to taste Flour, for coating the falafel
  Puree the garbanzos in a food processor or in a blender.
  Add the remaining ingredients, except the flour and mix well.  The mixture
  will be soft.
  Form the mixture into 1-inch balls or patties and coat with flour.
  Bake in a preheated 350 F oven for 15 to 20 minutes.
  To make a falafel sandwich, cut a piece of pita bread in half and put 2 to
  3 falafel balls or patties into the open halves. Add lettuce, alfalfa

  sprouts, sliced tomatoes, green onions and low-fat Yogurt Dressing or
  Tahini Dressing.
  Yield: 5 servings, 20 balls
  One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23
  g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg
  Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  Shared by:  Norman R. Brown