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Title: Falafel Filling
Categories: Bean Sandwich Jewish
Yield: 1 Servings
1 | c | Wheat germ |
1/2 | c | Plain yogurt |
1/2 | c | Shredded Monterey Jack |
Cheese | ||
1/4 | c | Chopped almonds |
2 | tb | Parsley -- chopped, fresh |
2 | tb | Green onion -- finely |
Chopped | ||
1/2 | ts | Oregano |
1/4 | To 1/2 tsp. cumin | |
1/2 | ts | Salt |
1/4 | ts | Garlic powder |
2 | tb | Oil |
1 | c | Plain yogurt |
2 | ts | Horseradish |
Mustard | ||
1/2 | ts | Tarragon |
1/4 | ts | Basil |
1/8 | ts | Salt |
1 | c | Alfalfa sprouts |
In a medium bowl, combine 3/4 cup wheat germ, 1/2 cup yogurt, cheese, almonds, parsley, onion, oregano, cumin, 1/2 tsp. salt and garlic powder. Shape into 16 small flat patties. Coat with 1/4 cup wheat germ. In a small skillet, heat oil. Brown patties 2 minutes on each side. Combine 1 cup yogurt, the mustard, tarragon, basil and 1/8 teaspoon salt. Place 2 or 3 patties in each pita half; top with sprouts. Spoon dressing over sprouts. VFA 125 FRAMP Admin
Recipe By :
From: Hobuhon@aol.Com Date: Tue, 21 May 1996 03:13:09 -0400
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