 |
|
Yield: 4 servings
1 can 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 wheat pitas
tahini sauce
chopped tomatoes
chopped cucumbers
chopped radishes
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 toppings to complete
sandwiches as desired. Serves 4.
|
|
Power Falafel