Power falafel
Yield: 4 Servings
Ingredients:
- 1 cn Chick Peas drained
- 4 Garlic Cloves sliced
- 1 Egg
- 1/4 c Parsley snipped
- 3 Green Onions chopped
- 1/4 c Tahini (sesame paste)
- 1/4 c Dry Breadcrumbs
- 1 1/2 tb Cumin ground
- 1 1/2 ts Basil dried
- 1 1/2 ts Marjoram dried
- 1 1/2 ts Thyme dried
- 1 1/2 ts Turmeric
- 1/4 ts Black Pepper
- 1/4 ts Salt
- 1 tb Sunflower or Canola Oil
- 4 Whole Wheat Pitas
Instructions:
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 1/4 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.
