Try this Falafel Pita Sandwiches recipe, or contribute your own.
Suggest a better descriptionCOOKING 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. Yield: 6 sandwiches 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. Yield: 3 1/2 cups 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. Yield: 1 cup Posted to recipelu-digest Volume 01 Number 576 by jecraig@lan-inc.com on Jan 22, 98
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Serving Size: 1 Serving (2113g) | ||
Recipe Makes: 1 | ||
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Calories: 2420 | ||
Calories from Fat: 763 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.8g | 113 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 34.2g | ||
Polyunsanturated Fat 33.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1263.8mg | 44 % | |
Potassium 6500.1mg | 171 % | |
Total Carbohydrate 342.6g | 101 % | |
Dietary Fiber 93g | 372 % | |
Sugars, other 249.6g | ||
Protein 110.9g | 158 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2420
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