Falafel filling

Yield: 1 Servings

Measure Ingredient
1 cup Wheat germ
½ cup Plain yogurt
½ cup Shredded Monterey Jack
Cheese
¼ cup Chopped almonds
2 tablespoons Parsley -- chopped, fresh
2 tablespoons Green onion -- finely
Chopped
½ teaspoon Oregano
¼ To 1/2 tsp. cumin
½ teaspoon Salt
¼ teaspoon Garlic powder
2 tablespoons Oil
1 cup Plain yogurt
2 teaspoons Horseradish
Mustard
½ teaspoon Tarragon
¼ teaspoon Basil
⅛ teaspoon Salt
1 cup Alfalfa sprouts

From: Gerald Edgerton <jerrye@...> Date: Mon, 20 May 1996 14:30:39 -0700 In a medium bowl, combine ¾ cup wheat germ, ½ cup yogurt, cheese, almonds, parsley, onion, oregano, cumin, ½ tsp. salt and garlic powder.

Shape into 16 small flat patties. Coat with ¼ cup wheat germ. In a small skillet, heat oil. Brown patties 2 minutes on each side. Combine 1 cup yogurt, the mustard, tarragon, basil and ⅛ teaspoon salt. Place 2 or 3 patties in each pita half; top with sprouts. Spoon dressing over sprouts.

VFA 125 FRAMP Admin

Posted to Master Cook Recipes List, Digest #92

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