| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mashed garbanzo beans |
| 2 |
T |
Oil |
| 2 |
T |
Lemon juice |
| 1 |
t |
Salt |
| 1/4 |
c |
Tahini |
| 1/4 |
t |
Garlic powder |
| 1 |
t |
Sugar |
| 1 |
c |
Tahini |
| 1/4 |
c |
Oil |
| 1/4 |
t |
Garlic powder |
| 1/2 |
t |
Salt |
| 1 |
T |
Lemon juice |
| 1/4 |
t |
Sugar |
| 1/4 |
t |
Ground ginger |
| 1/2 |
c |
Dry split green peas |
|
|
Water |
| 1/2 |
t |
Salt |
| 1 |
t |
Pepper |
| 1/2 |
c |
Garbanzo bean flour |
| 1/4 |
t |
Onion powder |
| 1 |
t |
Chopped parsley |
| 1/2 |
t |
Ground cumin |
| 2 |
c |
Oil |
| 6 |
|
Small pita breads |
|
|
Sliced tomatoes & onions |
|
|
Dill pickle slices |
INSTRUCTIONS
Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1
teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1
teaspoon sugar. Mix well. Set aside. For dip, combine 1/4 cup tahini,
1/4 cup oil, 1/4 teaspoon garlic powder 1/2 teaspoon salt, 1
tablespoon lemon juice, sugar and 1/4 teaspoon ginger. Blend well. Set
aside. To make falafel, soak split peas in water to cover overnight.
Drain and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour,
onion powder, parsley, 1/2 cup water and cumin and mix well. Shape
into small balls. Fry in 2 cups hot oil and drain on paper towels.
Slit pita breads to form pockets. Fill pockets with split pea balls
and tomato, onion and pickle slices. Top with humus or tahini dip.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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