| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Chick peas; drained |
| 4 |
|
Cloves garlic; sliced |
| 1 |
|
Egg |
| 1/4 |
c |
Parsley; snipped |
| 3 |
|
Green onions; chopped |
| 1/4 |
c |
Tahini (sesame paste) |
| 1/4 |
c |
Dry breadcrumbs |
| 1 1/2 |
tb |
Cumin; ground |
| 1 1/2 |
ts |
Basil; dried |
| 1 1/2 |
ts |
Marjoram; dried |
| 1 1/2 |
ts |
Thyme; dried |
| 1 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Sunflower or canola oil |
| 4 |
|
Whole wheat pitas |
INSTRUCTIONS
* Toppings: tahini sauce and chopped vegetables such as tomatoes,
cucumbers, radishes and sprouts. In a food processor or food mill, combine
the chick peas and garlic. Process until smooth. Add egg and process to
mix. Transfer to a medium bowl and stir in parsley, onions, tahini,
breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt. Shape mixture
into 8 patties each about 1/4 inch thick. In a large, heavy skillet, heat
oil on medium-high heat; add patties and cook for 5 - 7 minutes per side or
until golden brown. Or the mixture can be placed in an ovenproof dish and
baked following Biotrain directions above. To serve, cut pitas in halves.
Tuck a patty or dollop of the baked mixture into each pita "pocket." Pass
bowls of topping to complete sandwiches as desired. Serves 4.
From The Gazette, 91/05/01.
HUNT@AUSTIN.METROWERKS.COM
(ERIC HUNT)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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