Power falafel
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chick Peas, drained |
| 4 | Garlic Cloves, sliced | |
| 1 | Egg | |
| ¼ | cup | Parsley, snipped |
| 3 | Green Onions, chopped | |
| ¼ | cup | Tahini (sesame paste) |
| ¼ | cup | Dry Breadcrumbs |
| 1½ | tablespoon | Cumin, ground |
| 1½ | teaspoon | Basil, dried |
| 1½ | teaspoon | Marjoram, dried |
| 1½ | teaspoon | Thyme, dried |
| 1½ | teaspoon | Turmeric |
| ¼ | teaspoon | Black Pepper |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Sunflower or Canola Oil |
| 4 | Whole Wheat Pitas | |
Directions
Servings: 4
* Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts. In a food processor or food mill, combine the chick peas and garlic. Process until smooth. Add egg and process to mix. Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt. Shape mixture into 8 patties each about ¼ inch thick. In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 - 7 minutes per side or until golden brown. Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above. To serve, cut pitas in halves. Tuck a patty or dollop of the baked mixture into each pita "pocket." Pass bowls of topping to complete sandwiches as desired. Serves 4.
From The Gazette, 91/05/01.