| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 16 |
oz |
Mira* Falafel mix |
| 2 |
c |
Shrimp or shellfish stock; (or water if neither |
|
|
; is avaiable) |
| 4 |
|
Ears corn; shucked and kernels |
|
|
; removed (save |
|
|
; kernels, discard |
|
|
; husks) |
| 2 |
tb |
Butter |
| 1/2 |
lb |
Rock shrimp |
| 1 |
bn |
Cilantro; chopped |
| 1 |
|
Jalapeno pepper; minced |
| 1 |
|
Red bell pepper; small dice |
| 2 |
|
Limes; juiced |
| 4 |
|
Scallions; julienne, up to 6 |
| 1 |
lg |
Red onion; small diced |
|
|
Salt and pepper; to taste |
| 1 |
pk |
Pita bread |
| 1/2 |
lb |
Mixed greens or mesclun |
|
|
Diced tomato; if desired |
|
|
Diced red onion; if desired |
| 1/2 |
bn |
Fresh cilantro; leaves only |
| 1 |
c |
Sahadi* Tahini Sauce |
| 1/2 |
c |
Plain yogurt |
| 1/2 |
c |
Cr.me fraiche |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
FALAFEL
CILANTRO TAHINI
Method:
Combine falafel mix with the stock or water and let stand 10 minutes.
Sweat the shucked corn kernels and red onions in the butter until soft and
fragrant, then let cool. Be careful not to overcook, cook just long enough
so that the vegetables are crispy yet tender.
Add all ingredients to the falafel mixture and mix well.
Shape the mixture into small balls 1 1/2 inchs diameter, or shape into
patties about 2 inches in diameter and 1/2-inch thick.
For best results, deep fry in 350 degree oil until golden brown.
CILANTRO TAHINI:
Clean, chop, and quickly blanch the cilantro in boiling water. Shock
immediately. Drain well.
Put the tahini, and cr.me fraiche into a blender. With blade running, add
cilantro. Blend until smooth.
Mix cilantro puree with the tahini sauce and olive oil. Season with salt
and pepper.
FINAL ASSEMBLY:
Open pita pockets.
Stuff with falafel, salad greens, and garnish with diced tomato and red
onion if desired.
Dress with cilantro tahini.
*Mira Falafel and Sahadi Tahini Sauce are brand names used at the Tribeca
Grill; feel free to substitute with a similar product.
Converted by MC_Buster.
Per serving: 1153 Calories (kcal); 60g Total Fat; (43% calories from fat);
27g Protein; 149g Carbohydrate; 78mg Cholesterol; 690mg Sodium Food
Exchanges: 7 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1 Fruit; 11 Fat;
1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0067
Converted by MM_Buster v2.0n.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”