Middle eastern falafel sandwiches
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | FINE BULGHUR SOAKED IN HOT WATER TO COVER |
| 2 | cups | COOKED GARBANZOS (MAY BE CANNED; BUT DRAINED, RESERVE LIQUID) |
| 2 | CLOVES GARLIC | |
| 3 | tablespoons | BREAD CRUMBS |
| 1 | EGG | |
| ½ | teaspoon | SALT |
| ½ | teaspoon | CUMIN |
| ¼ | teaspoon | TURMERIC |
| ¼ | teaspoon | CORIANDER |
| ⅛ | teaspoon | BLACK PEPPER |
| ⅛ | teaspoon | CAYENNE |
| 1 | tablespoon | PARSLEY; FRESH |
| ½ | teaspoon | MARJORAM |
| 1¼ | teaspoon | PAPRIKA |
| ¼ | teaspoon | THYME |
| ½ | ONION | |
Directions
Combine all ingredients in food processor or blender and whirl until smooth. Chill. Shape into small patties. Saute in non-stick pan sprayed with Pam until lightly browned on both sides. May also be sprayed with Pam and baked at 350' until lightly browned. Serve in split pita bread with taratour sauce and relish.
Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary." <diane@...> on Jan 31, 1998