Falafel, Tahini and Tomato and Onion Salad

This really took be back. In the mid 1980s I worked in mid-town Manhattan and in the basement of the building across the street there was a tiny Kosher take out only restaurant that served amazing falafel. Owned, I guess, by Israelis as it was certainly staffed by Israeli immigrants, they would wrap falafel, tahini, lettuce, and tomato in pita bread and drizzle it with a hot sauce. Absolutely killer. With those memories in mind I gave a try to Mark Bittman's version found in The Best Recipes in the World. His recipe for falafel and tahini can be found at the NYT Diner's Journal. It's all pretty straight forward and to expedite things I used canned chick peas. I do, though, have a recommendation. Make your falafel patties SMALL. Any bigger than a rounded tablespoon and they broke apart. Don't fuss with them in the oil, one flip and then onto a paper towel. Remember, make them small! The tahini recipe is found in the introduction and then I decided to make Bittman's Tomato and Onion Salad as a topping for the pitas...wise choice.
Tomato and Onion Salad
Middle East, 4 servings
adapted from Mark Bittman, The Best Recipes in the World
Ingredients:
1 large red onion, chopped
Salt and black pepper, to taste
1 garlic clove, minced
2 tbsp fresh lemon juice
1/3 cup extra virgin olive oil
1 tsp ground cumin
4 medium tomatoes, cored and chopped
1/2 cup chopped fresh parsley
Directions:
Soak the onion in salted ice water for about 30 minutes, then drain and dry.
Whisk together garlic, lemon juice, olive oil, and cumin. Salt and pepper to taste.
Toss tomatoes, onion, and parsley with dressing - adjust seasoning to taste.

Once I got over the frustration of the breaking falafels and remade my patties at half their original size, the meal came together nicely and served at room temperature was a nice dinner.