Falafel, vegetarian style

Yield: 4 Servings

Measure Ingredient
1 tablespoon Garlic clove minced
1 medium Onion
½ cup Parsley fresh
15 ounces Chickpeas canned
1 tablespoon Lemon juice
1 teaspoon Cumin seed, ground
½ teaspoon Basil
½ teaspoon Coriander, ground
½ teaspoon Thyme, ground
½ tablespoon Tabasco Sauce
2 Slices French bread
½ cup Whole Wheat flour
1 tablespoon Extra Virgin olive oil
4 (6" Diam.) Pita whole wheat
2 mediums Tomato raw
1 medium Cucumber

You need a serving of hot sauce and yogurt sauce for this recipe. Dice the onion into ¼ pieces. Tear the french bread slices into large pieces and soak in cold water to cover. Dice the cucumbers and tomatoes and shred lettuce into small strips to add on top as garnishes after sandwich is done. Preheat oven to 375 degrees. Blend garlic, ½ onion and parsely in a blender until finely minced. Add chickpeas and blend until finely chopped and pasty. Add lemon juice, cumin, basil, coriander, thyme and tabasco.

Squeeze the water out of bread and add to blender. Blend until well mixed.

Form the mixture into 16 balls. Flatten each ball to form a ½ inch thick patty and dredge in flour. Place patties on a lightly greased baking sheet.

Bake for 10 minutes. Turn patties and bake another 10 minutes. Remove from oven. In a heavy large skillet heat half the olive oil over medium high heat. Add patties and fry until golden brown on bottom. Turn patties and add remainder of oil swirling it so it comes in contact with all patties.

Fry until brown and crispy, then drain on paper towels. To serve: Cut off about ⅓ of each pita round and open to form a pocket. Fill each pocket with 4 falafel balls. Garnish with lettuce, tomato, onion, cucumber and the sauces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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