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From: ida@wlbr.UUCP
Newsgroups: net.cooks
Subject: Falafel recipe
Message-ID: <179@wlbr.UUCP>
Date: Thu, 5-Jul-84 14:22:13 EDT
Article-I.D.: wlbr.179
Posted: Thu Jul  5 14:22:13 1984
Date-Received: Sat, 7-Jul-84 23:41:30 EDT
Organization: Eaton IMS, Westlake Village, CA
Lines: 41

[]

	Here is another falafel recipe found in the local Thousand Oaks
newspaper.  It's simple to make and the yogurt/oregano sauce adds a
nice taste.

		Falafel
		-------         makes: 4-6 pita sandwiches

	1   15 oz. can garbanzo (chickpea) beans, drained
	1   egg
	1/4 C. sesame seed (toasted)
	1   clove garlic, crushed
	1/2 t. salt
	1/4 t. white pepper
	1/4 C. bread crumbs
	    Vegetable oil (for frying)
	4-6 pita breads, cut off top part of bread
	2   C. shredded lettuce
	2   tomatoes, chopped
	1   C. sliced cucumber
	1   C. unflavored yogurt
	1/2 t. oregano (ground or leaves)
	    Red pepper sauce (tabasco)
	    Cider vinegar (optional)


	Mash garbanzo beans with food grinder or by hand.  Mix with egg,
sesame seed, garlic, salt and pepper.  Drop garbanzo mixture by 
teaspoonfuls into bread crumbs; coat lightly.  Shape into 1/2 - 1 inch 
balls.  Heat oil (1 inch) to 350 degrees in large skillet or electric fry
pan.  Fry garbanzo balls, about 12 at a time until golden brown, about 3
minutes.  Drain on paper toweling.  Keep warm.  Stuff 2 to 3 garbanzo balls 
into each pita bread.  Add lettuce, tomatoes, and cucumber.  Add 2 to 3 
more garbanzo balls.  Mix yogurt and oregano; spoon over garbanzo balls.
Sprinkle sparingly with red pepper sauce and vinegar.



					Maggie Wahl
				{trwrb,vortex,bunker,scgvaxd}!wlbr!ida