Name: Easy Falafels
Ingredients: 1 1/2 cups prepared hummus (pureed chickpea dip) (up to 1); 1 sl Bread, toasted and made into bread crumbs (up to 2); I also added a few dashes of cayenne pepper and several chopped pickled jalapenos; 1 c Breadcrumbs, reserved

Let all true Christians remember, that their best things are yet to come. Let us count it no strange thing, if we have sufferings in this present time. It is a season of probation. We are yet at school. We are learning patience, gentleness, and meekness, which we could hardly learn if we had our good things now. But there is an eternal holiday yet to begin. For this let us wait quietly. It will make amends for all. “Our light affliction which is for the moment, works for us more and more exceedingly an eternal weight of glory” (2 Cor. 4:17).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1		1/2 cups prepared hummus (pureed chickpea dip) (up to 1)
1	sl	Bread, toasted and made into bread crumbs (up to 2)
		I also added a few dashes of cayenne pepper and several chopped pickled jalapenos
1	c	Breadcrumbs, reserved

INSTRUCTIONS

Mix all ingredients together and let sit in refrigerator for an hour. Take
about 1 tablespoonful of the mixture, roll it in the reserved breadcrumbs,
and pan fry in a little olive oil in a nonstick skillet until golden brown
on each side and is heated through. You could also bake these.
Place one to two falafels in a pita topped with tomato, lettuce and a
creamy cucumber sauce. (I just used sour cream, since I didn't have a
cucumber or yogurt). Hopefully someone can make use of this easy
concoction. Let me know what you think.
Posted to EAT-L Digest 05 Jan 97
From:    Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>
Date:    Mon, 6 Jan 1997 11:54:38 -0500

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