Power felafel

Yield: 4 Servings

Measure Ingredient
1 can Chick peas; drained
4 \N Cloves garlic; sliced
1 \N Egg
¼ cup Parsley; snipped
3 \N 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 \N Whole wheat pitas

* 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.




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