With all this talk of falafel, I thought I'd share a falafel burger
recipe I tried recently. It is adapted from _Vegetarian_Planet_ by
Didi Emmons. I served it with a very simple cucumber salad (recipe
follows) for a light middle-eastern themed meal. Best food I had all
1-2 minced onions (1 1/2 cups)
3-4 cloves garlic, crushed (or finely minced)
1 medium carrot, finely chopped
1 teaspoon ground cumin
1 3/4 cups cooked chickpeas (garbanzo beans), drained (one 15-oz. can)
1 tablespoon tahini (or something sticky to help bind)
1/4 cup minced fresh parsley (or 2 tablespoons dried)
1/3 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
sautee onion in water or stock until soft. Add garlic, carrot and
cumin and cook a few minutes more. Transfer mixture to a large bowl.
Add the drained chickpeas and mash with a fork or potato masher (you
could also use a food processor if you felt so inclined) until beans
are completely mashed. Add tahini (or other sticky substance) and
parsley and continue to blend. In a separate bowl, combine flour,
baking soda, and salt. Add to chickpea mixture and mix well.
With floured hands, form the mixture into patties. Cook on
medium-high heat two minutes on each side until lightly browned.
Makes about 12 small patties.
Christine's Easy Cucumber Salad (Christine is a friend of mine from
2 large cucmbers
2 large roma tomatoes
4 green onions
salt and pepper
Peel and coarsely chop cucumbers. Chop tomatoes into wedges (make
these fairly large--about the same size as the cucumbers, maybe 1-2
inches across). Thinly slice the white part only of the green onions
(I save the green parts to use as part of my salad greens). Toss
vegetables and pour white vinegar and lemon juice over the whole
mixture (probably 3-4 tablespoons of each). Refrigerate for 1/2 hour
or more to let vegetables marinate. Add salt and black pepper to
taste at the table. Enjoy!
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