Recipe: Falafel Pita Sandwiches
For 1 Persons
Category: None
1/2 lb Dried fava beans; soaked
-overnight
1/2 c Minced scallions
1/4 c Minced fresh parsley leaves
2 Garlic cloves; minced
1 1/2 ts Salt
1 ts Ground cumin
3/4 ts Ground coriander
1/4 ts Double acting baking powder
1/8 ts Cayenne
Vegetable shortening for
-deep frying
6 Pita pockets
----------------------------------GARNISH----------------------------------
Chopped vegetable salad;
-recipe follows
Sesame Dressing; recipe
-follows
--------------------------CHOPPED VEGETABLE SALAD--------------------------
1 1/2 lb Tomatoes; peeled, seeded,
-and chopped
1 Green bell pepper; chopped
1 Cucumber; peeled, seeded,
-and chopped
4 Radishes; chopped fine
3 Scallions; sliced thin
-crosswise
2 tb Minced fresh parsley
2 tb Minced fresh mint
3 tb Fresh lemon juice
1 Garlic clove; mashed to a
-paste
3 tb Olive oil
------------------------------SESAME DRESSING------------------------------
2 Garlic cloves
1/2 ts Salt
1/2 ts Ground cumin
1/2 c Tahini
1/2 c Fresh lemon juice
COOKING LIVE SHOW #CL9047
Recipe courtesy of Gourmet Magazine
Discard any brown skin from each soaked bean if necessary and in a food
processor fitted with a steel blade puree the beans until fine. Add the
scallions, parsley, garlic, salt, cumin, coriander, baking powder, and
cayenne and blend the mixture to as smooth a paste as possible. The mixture
will remain grainy. Transfer the mixture to a bowl and let it stand,
covered, for 30 minutes.
Form the fava bean mixture into eighteen 1 1/2-inch round patties and
arrange them in one layer on waxed paper. In a deep fryer heat 2 1/2-inches
vegetable shortening to 375 degrees and fry the falafel in batches for 1 to
2 minutes, or until it is golden brown, transferring it with a slotted
spoon to a paper towel lined plate to drain. Heat the pita pockets in foil
in a preheated 350 degree oven for 10 minutes. Fill each pita with 3 of the
falafel, top with a heaping spoonful of the chopped vegetable salad and the
sesame dressing on the side.
CHOPPED VEGETABLE SALAD:
Recipe courtesy of Gourmet Magazine
In glass bowl combine the tomatoes, green pepper, cucumber, radishes,
scallions, parsley, and mint. In a small bowl, whisk together the lemon
juice, garlic, and salt and pepper to taste, add the oil in a slow stream,
whisking, until the dressing is emulsified. Drizzle the dressing over the
vegetables and toss the salad until combined well.
SESAME DRESSING:
Recipe courtesy of Gourmet Magazine
Using a pestle, mash the garlic and salt to a paste and stir in the cumin.
Add the tahini, combine the mixture well and add 1/2 cup of the lemon juice
in a slow stream, whisking. Beat in 1 or 2 tablespoons of water, or enough
to make a thick creamy sauce, and season if necessary with additional salt
and lemon juice.
Posted to recipelu-digest Volume 01 Number 576 by jecraig@lan-inc.com on
Jan 22, 98
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