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INGREDIENTS:

FALAFEL:
16 ounces Falafel mix
2 shellfish stock (or water if neither is avaiable)
4 cups fresh corn kernels
2 tablespoons butter
1/2 pound rock shrimp
1 bunch cilantro, chopped
1 jalapeno pepper, minced with the seeds and veins removed
1 red bell pepper, diced fine
2 limes, juiced
4 to 6 scallions, chopped fine
1 red onion, diced fine
Salt and pepper, to taste
1 package pita bread (pocket bread)
1/2 pound mixed salad greens
1 tomato diced

Method:
Combine falafel mix with the stock or water and let stand 10 minutes.
Saute the shucked corn kernels and red onions in the butter until 
soft and fragrant,... let cool.  Do not to overcook! 
Add all ingredients to the falafel mixture and mix well. Shape 
the mixture into small balls 1 1/2 inchs diameter, or shape into 
patties about 2 inches in diameter and 1/2-inch thick.
For best results, deep fry in 350 degree oil until golden brown.

CILANTRO TAHINI SAUCE:
1/2 bunch fresh cilantro, leaves only
1 cup Tahini
1/2 cup plain yogurt
1/2 cup crθme fraiche
2 tablespoons olive oil
Salt and pepper, to taste

Clean, chop, and quickly blanch the cilantro in boiling water. Shock 
immediately in ice water. Drain well. Put the tahini, and crθme fraiche 
into a blender. With blade running, add cilantro. Blend until smooth.
Mix cilantro puree with the tahini sauce and olive oil. Season with salt and pepper.

FINAL ASSEMBLY:

Open pita pockets.
Stuff with falafel, salad greens, and garnish with diced tomato and red onion if desired.
Dress with cilantro tahini sauce.

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