In a food processor, combine chick peas, white kidney beans, fresh parsley, garlic, hummus, lemon juice, ground cumin, baking powder, egg, salt and pepper.Puree until fairly smooth. Check seasonings and transfer to a bowl.Preheat oven to 400°F (200°C).Make falafels: with a soup spoon, shape 24 small balls, then slightly flatten the top of each.Brush a baking sheet with olive oil and reserve.Brush a baking sheet with olive oil and reserve.Place falafels on baking sheet with the sesame-seed side of the falafel face down and cook in oven for 20 minutes, turning over at the midway point.Remove from oven and set aside.Preheat BBQ on high.Grill hotdog buns so they have nice grill marks. If desired, grill red onion slices to add to “hotdogs.”To serve, spread a little tzatziki onto each bun and top

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19 onces (1x625 ml) Irresistibles chickpeas rinsed and well drained 19 onces (1x625 mL) white kidney beans rinsed and well drained 1/2 bunch fresh parsley washed and coarsely chopped 3 or 4 garlic cloves peeled and sliced 2 Tbsp. (30 mL) homemade or store-bought hummus 2 Tbsp. (30 mL) lemon (juice only) 1 tsp. (5 mL) ground cumin 1 tsp. (5 mL) Selection baking powder 1 large eggs 1 tsp. (5 mL) salt 1/4 cup (60 mL) roasted sesame seeds 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil 8 flat hot dog buns preferably whole wheat 2 red onions sliced (optional topping) 1/2 cup (125 mL) homemade or store-bought tzatziki (optional topping)