GARNISH
The next few recipes are from Classics and Creations:A World of Vegetarian
Cooking published by SK Publications in Naperville, Illinois.
Try this adaptation of the Mid-Eastern falafel for a satisfying and
complete protein meal.
Saute onion in 2 tablespoons vegetable oil until soft. Coarsely mash
chickpeas with a potato masher or process lightly in a food processor. Add
bread crumbs, tahini, tamari and garlic. Mix thoroughly. Stir in sauteed
onion, parsley and cooked rice. Form into 8 burgers. Skillet-fry in
vegetable oil until browned on both sides. Serve hot with alfalfa sprouts,
shredded carrot and tomato wedges. Spoon Sesame Tahini Sauce over top.
Note: Mixture can also be formed into 1-inch balls and skillet-fried or
deep-fried. THis size is ideal for use in pita breads. Yield: 8 burgers
Posted to JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on
May 13, 1998
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”
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