Falafel filling
1 Servings
Ingredients
| Quantity | 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 |
Directions
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