Falafel pita sandwiches

Yield: 1 Servings

Measure Ingredient
½ pounds Dried fava beans; soaked overnight
½ cup Minced scallions
¼ cup Minced fresh parsley leaves
2 Garlic cloves; minced
1½ teaspoon Salt
1 teaspoon Ground cumin
¾ teaspoon Ground coriander
¼ teaspoon Double acting baking powder
⅛ teaspoon Cayenne
Vegetable shortening for deep frying
6 Pita pockets
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
2 Garlic cloves
½ teaspoon Salt
½ teaspoon Ground cumin
½ cup Tahini
½ cup Fresh lemon juice





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


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

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