But it didn't come close to the falafel from the vendor who sells at Waverly and under the JFX. His is terrific because he pairs chickpea patties with more than a little tahini sauce and pita. He adds things like grated carrots, grated beets, strawberries and herbs.

So this time, the recipe in "Jane Brody's Good Food Book: Living the High-Carbohydrate Way" was just my starting point. I added lots of other stuff to the sandwich, either because Falafel Guy uses it or because it happened to be growing in my garden.

The result was a very tasty sandwich that my husband, 7-year-old daughter and I happily ate for three days straight. (My 5-year-old son wouldn't go near anything but the warmed whole-wheat pita.) 

Which brings me to this week's list:

Top Ten essentials to farmers' market-worthy falafel

1. Cayenne pepper

A sprinkle on the mild patties gave them some needed heat

2. Grated beets and carrots

3. Chopped strawberries

4. Swiss chard

This addition could also serve as the missing No. 5 in last week's list of solutions for "The Locavore's Dilemma," a problem otherwise known as Swiss Chard overabundance. A few torn leaves, along with some lettuces from the garden, were a nice addition to the sandwich.

5. Cilantro

6. Dill

7. More dill

You can't have too much when there's a yogurt sauce involved.

8. Arugula

9. Parsley

10.  Mint

Here are the basic falafel and tahini sauce recipes from "Jane Brody's Good Food Book." (1985, W.W. Norton)

Falafel

1 egg

1 T water

1 Tsp. lemon juice

2 T minced fresh parsley

2 cloves garlic, crushed

1 T reduced-sodium soy sauce

1/4 cup tahini

2 C cooked, drained chick peas

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. ground chili powder

1/3 cup wheat germ

In a food processor, combine the egg, water, lemon juice, parsley, garlic, soy sauce and tahini until they form a smooth mixture. Add the chickpeas and spices and blend again. Transfer to a bowl and stir in the wheat germ. Form into patties (six or more) and fry on a lightly oiled skillet until lightly browned on both sides.

Yogurt-Tahini Sauce

1 cup plain low-fat yogurt

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 small clove garlic, crushed

1/4 teaspoon ground cumin

Combine all the ingredients in a small bowl and refrigerate, covered, until serving time.

Photo by math-hubby