Middle eastern falafel sandwiches

Yield: 1 Servings

Measure 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

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

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