Power falafel
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Power falafel
Last updated 6/12/2012 1:19:02 AM. Recipe ID 50182. Report a problem with this recipe.
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      Title: Power falafel
 Categories: Breads, Greek
      Yield: 4 Servings
      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
  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.

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Recipe ID 50182 (Apr 03, 2005)

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