| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Dried fava beans; soaked overnight |
| 1/2 | c | Minced scallions |
| 1/4 | c | Minced fresh parsley leaves |
| 2 | Garlic cloves; minced | |
| 1 1/2 | ts | Salt |
| 1 | ts | Ground cumin |
| 3/4 | ts | Ground coriander |
| 1/4 | ts | Double acting baking powder |
| 1/8 | ts | Cayenne |
| Vegetable shortening for deep frying | ||
| 6 | Pita pockets | |
| Chopped vegetable salad; recipe follows | ||
| Sesame Dressing; recipe follows | ||
| 1 1/2 | lb | Tomatoes; peeled, seeded, and chopped |
| 1 | Green bell pepper; chopped | |
| 1 | Cucumber; peeled, seeded, and chopped | |
| 4 | Radishes; chopped fine | |
| 3 | Scallions; sliced thin crosswise | |
| 2 | tb | Minced fresh parsley |
| 2 | tb | Minced fresh mint |
| 3 | tb | Fresh lemon juice |
| 1 | Garlic clove; mashed to a paste | |
| 3 | tb | Olive oil |
| 2 | Garlic cloves | |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cumin |
| 1/2 | c | Tahini |
| 1/2 | c | Fresh lemon juice |
INSTRUCTIONS
GARNISH CHOPPED VEGETABLE SALAD SESAME DRESSING COOKING 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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