Falafel

Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands.

Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping-pong-ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels.

Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.

Yogurt Sauce: Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium-thick sauce. Season to taste with salt and pepper.

This recipe yields 16 balls.