Thursday, April 9, 2009

Falafel-Stuffed Pitas Recipe

Prepare these delicious falafel-stuffed pitas, and let your guests customize the toppings.

Ingredients - serves 4


Falafel:
  • 1/4 cup dry breadcrumbs
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 1 large egg
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 1 tablespoon olive oil
Sauce:
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame-seed paste)
  • 1 garlic clove, minced
Remaining ingredients:
  • 4 (6-inch) whole wheat pitas, cut in half
  • 8 curly leaf lettuce leaves
  • 16 (1/4-inch-thick) slices tomato
Preparation
  • To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.
  • To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.
Tips: To prevent the falafel mixture from sticking to your hands, dip them in water before forming the patties. Look for tahini near the peanut butter and other nut butters.

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