power felafel
- Categories
- Vegetable
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Chick peas; drained |
| 4 | Cloves garlic; sliced |
| 1 | Egg |
| ¼ cup | Parsley; snipped |
| 3 | Green onions; chopped |
| ¼ cup | Tahini (sesame paste) |
| ¼ cup | Dry breadcrumbs |
| 1½ tablespoon | Cumin; ground |
| 1½ teaspoon | Basil; dried |
| 1½ teaspoon | Marjoram; dried |
| 1½ teaspoon | Thyme; dried |
| 1½ teaspoon | Turmeric |
| ¼ teaspoon | Black pepper |
| ¼ teaspoon | Salt |
| 1 tablespoon | Sunflower or canola oil |
| 4 | Whole wheat pitas |
* Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts. In a food processor or food mill, combine the chick peas and garlic. Process until smooth. Add egg and process to mix. Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt. Shape mixture into 8 patties each about ¼ inch thick. In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 - 7 minutes per side or until golden brown. Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above. To serve, cut pitas in halves.
Tuck a patty or dollop of the baked mixture into each pita "pocket." Pass bowls of topping to complete sandwiches as desired. Serves 4.
From The Gazette, 91/05/01.
HUNT@...
(ERIC HUNT)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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