1 C. Garbanzo Beans
4 C. Water
1/2 C. Sesame Seeds (White Hulled)
1/4 C. Parsley, finely chopped
1 tsp Ground Coriander
3/4 tsp Ground Cumin
1/2 tsp Sea Salt
1/8 tsp Cayenne Pepper
3 cloves Garlic, finely minced
2 Tb Fresh Lemon Juice
2-4 Tb Olive Oil for frying
1 pkg Whole Wheat Pocket Bread

Rinse the garbanzos thoroughly, and soak in 4 C. of water overnight.(This cuts cooking time by 30 minutes). Cover and simmer about 3 hours, until the beans are quite tender. Mash the beans coarsely, and add the remaining ingredients. Mix well and let stand at least 1/2 hour at room temperature. Just before you are ready to eat, pour the olive oil into a large skillet; heat to medium-high. Add the garbanzo mixture and cook until very hot. Steam the pocket bread lightly, or warm it in the oven until soft and warm. Cut each piece in half, and with about 1/4 C. of the hot bean mixture. Garnish with lettuce, sprouts, tomatoes, cucumber, green onions, and top with yogurt or sour cream.