Date: Mon, 14 Mar 94 09:47:36 PST
From: firstname.lastname@example.org (Dawn Phillips)
For Spinach/Mushroom falafel:
Gather: Falafel mix, bulgar wheat, washed and drained spinach
washed and drained mushrooms
Note: you can make this mixture in advance and make the patties later.
The process I'm duplicating was rather leisurely.
1 part bulgar wheat + 1.5 parts water (add salt if you want)
Let stand until reconstituted. Add:
1.5 parts falafel mix
Let stand. Meanwhile, chop spinach leaves and stems to small pieces to yield
3-4 parts spinach. Stir into falafel mixture; okay if it's dry.
(thawed frozen spinach would probably be okay; just dump that juice right in!)
Slice mushrooms to yield 2-3 parts sliced and mix with falafel.
Add about 1 or more parts water to make a thick mixture. It can be rather
soft as it stiffens as it sits. If it gets runny, add more falafel stuff
and wait awhile.
In a nonstick pan, drop tablespoonfuls of mixture, shape into into patties
and fry over medium heat. They don't take very long.
Falafels can be a bit gritty because they may contain largish bits of
dried garbanzos or split peas, but they will soften as the mixture sits,
and even after you've cooked them, as the juices from the vegetables
are absorbed. I like these room temperature. If you keep reheating them
they get dry.