* Toppings: tahini sauce and chopped vegetables such as tomatoes,
cucumbers, radishes and sprouts. In a food processor or food mill, combine
the chick peas and garlic. Process until smooth. Add egg and process to
mix. Transfer to a medium bowl and stir in parsley, onions, tahini,
breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt. Shape mixture
into 8 patties each about 1/4 inch thick. In a large, heavy skillet, heat
oil on medium-high heat; add patties and cook for 5 - 7 minutes per side or
until golden brown. Or the mixture can be placed in an ovenproof dish and
baked following Biotrain directions above. To serve, cut pitas in halves.
Tuck a patty or dollop of the baked mixture into each pita "pocket." Pass
bowls of topping to complete sandwiches as desired. Serves 4.
