| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mashed garbanzo beans |
| 2 |
tb |
Oil |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1/4 |
c |
Tahini |
| 1/4 |
ts |
Garlic powder |
| 1 |
ts |
Sugar |
| 1 |
c |
Tahini |
| 1/4 |
c |
Oil |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Ground ginger |
| 1/2 |
c |
Dry split green peas |
|
|
Water |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/2 |
c |
Garbanzo bean flour |
| 1/4 |
ts |
Onion powder |
| 1 |
ts |
Chopped parsley |
| 1/2 |
ts |
Ground cumin |
| 2 |
c |
Oil |
| 6 |
|
Small pita breads |
|
|
Sliced tomatoes & onions |
|
|
Dill pickle slices |
INSTRUCTIONS
HUMUS DIP
TAHINI DIP
FALAFEL
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
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”