Yield: 1 Servings
|½ pounds||Dried fava beans; soaked overnight|
|½ cup||Minced scallions|
|¼ cup||Minced fresh parsley leaves|
|2||Garlic cloves; minced|
|1 teaspoon||Ground cumin|
|¾ teaspoon||Ground coriander|
|¼ teaspoon||Double acting baking powder|
|Vegetable shortening for deep frying|
|Chopped vegetable salad; recipe follows|
|Sesame Dressing; recipe follows|
|1½ pounds||Tomatoes; peeled, seeded, and chopped|
|1||Green bell pepper; chopped|
|1||Cucumber; peeled, seeded, and chopped|
|4||Radishes; chopped fine|
|3||Scallions; sliced thin crosswise|
|2 tablespoons||Minced fresh parsley|
|2 tablespoons||Minced fresh mint|
|3 tablespoons||Fresh lemon juice|
|1||Garlic clove; mashed to a paste|
|3 tablespoons||Olive oil|
|½ teaspoon||Ground cumin|
|½ cup||Fresh lemon juice|
CHOPPED VEGETABLE SALAD
COOKING LIVE SHOW #CL9047
Recipe courtesy of Gourmet Magazine Discard any brown skin from each soaked bean if necessary and in a food processor fitted with a steel blade puree the beans until fine. Add the scallions, parsley, garlic, salt, cumin, coriander, baking powder, and cayenne and blend the mixture to as smooth a paste as possible. The mixture will remain grainy. Transfer the mixture to a bowl and let it stand, covered, for 30 minutes.
Form the fava bean mixture into eighteen 1½-inch round patties and arrange them in one layer on waxed paper. In a deep fryer heat 2 ½-inches vegetable shortening to 375 degrees and fry the falafel in batches for 1 to 2 minutes, or until it is golden brown, transferring it with a slotted spoon to a paper towel lined plate to drain. Heat the pita pockets in foil in a preheated 350 degree oven for 10 minutes. Fill each pita with 3 of the falafel, top with a heaping spoonful of the chopped vegetable salad and the sesame dressing on the side.
Yield: 6 sandwiches
CHOPPED VEGETABLE SALAD:
Recipe courtesy of Gourmet Magazine In glass bowl combine the tomatoes, green pepper, cucumber, radishes, scallions, parsley, and mint. In a small bowl, whisk together the lemon juice, garlic, and salt and pepper to taste, add the oil in a slow stream, whisking, until the dressing is emulsified. Drizzle the dressing over the vegetables and toss the salad until combined well.
Yield: 3 ½ cups
Recipe courtesy of Gourmet Magazine Using a pestle, mash the garlic and salt to a paste and stir in the cumin.
Add the tahini, combine the mixture well and add ½ cup of the lemon juice in a slow stream, whisking. Beat in 1 or 2 tablespoons of water, or enough to make a thick creamy sauce, and season if necessary with additional salt and lemon juice.
Yield: 1 cup
Posted to recipelu-digest Volume 01 Number 576 by jecraig@... on Jan 22, 98