More Jump and Kiss Me

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* Exported from MasterCook Mac *

 

FALAFELS

 

Recipe By : Jump Up and Kiss Me, Jennifer Thompson

Serving Size : 1 Preparation Time :0:00

Categories : Burgers & Loaves Legumes

Mediterranean Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Falafel Balls:

1/2 cup bulgur wheat

2 cups coarsely crumbled stale whole-wheat bread

16 ounces cooked garbanzo beans -- drained and rinsed

1 large lemon -- juiced

2 large garlic clove -- finely chopped

4 tablespoons fresh cilantro -- chopped

1 1/2 teaspoons red pepper flakes -- crushed

1 1/2 teaspoons ground cumin

1/2 teaspoon freshly ground black pepper

1/3 cup scallions -- finely chopped

1 1/2 teaspoons salt

Vegetable oil for frying

---

4 rounds pita bread -- warmed and halved

2 tomatoes -- sliced

1 cucumber -- julienned

1 bell pepper -- thinly sliced

3 scallions -- shredded

1 cup lettuce

- loosely packed finely shredded

1/2 cup tahini -- or yoghurt sauce

 

Makes about thirty 1-inch balls

 

In a bowl, cover the bulgur with cold water and allow to soak for 30

minutes. while the bulgur is soaking, put the bread in another bowl,

cover with cold water and soak for 15 minutes. Drain the bread in a

colander, squeezing out the excess moisture. Drain the bulgur well

through a fine sieve. In the bowl of a food processor fitted with the

metal chopping blade, combine the garbanzos, lemon juice, garlic,

cilantro, pepper flakes, cumin, black pepper and scallions. Process

with an off-on motion until the mixture is finely chopped. Transfer

the mixture to a bowl. Stir in the bulgur and bread and mix well.

Scoop about 2 tablespoons of the mixture and shape into a ball or

patty. Set the patties aside on a plate.

 

Heat 1 inch of oil in a heavy 12 inch skillet over medium high heat

until very hot but not smoking. Add the patties to the pan without

crowding and fry for 2-3 minutes, turning once, until golden brown

all over. As the patties brown, transfer to paper towels to drain and

keep warm while frying the remainder. To serve, tuck 3-4 balls or

patties in each pita half. Add several slices of tomato, cucumber,

and bell pepper, and a sprinkling of scallions and lettuce. Drizzle

with the tahini and serve immediately.

 

> Ellen C. <ellen

 

 

 

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NOTES : These are Delicious for Dinner with Hummus and Tabouli Salad.

Healthy and Fairly Low Fat.

 

The red pepper flakes gives this Middle Eastern Favorite a slow

burn...a perfect partner for garlic-yogurt sauce or tahini.

 

Nutr. Assoc. : 0 218 196 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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* Exported from MasterCook Mac *

 

Papaya Habanero Hot Sauce with Passion

 

Recipe By : Jump Up and Kiss Me, Jennifer Trainer Thompson

Serving Size : 16 Preparation Time :0:00

Categories : Condiments & Seasoning Sauces & Gravies

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 papaya -- halved and pitted

2 habaneros or scotch bonnets -- stemmed

1 small yellow onion

1 cup distilled vinegar -- white

1 clove garlic

1 piece fresh ginger root -- peel coarsely chop

- 1 inch long

mustard and curry -- see notes

 

Spoon out the papaya flesh, combine with the remaining ingredients in food

processor, and puree. Pour the sauce into a nonreactive saucepan and heat

until just boiling. Remove from the heat, let cool, and then bottle.

 

> Ellen C. <ellen

 

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NOTES : This sauce will keep for months in the refrigerator.

 

Nutr. Assoc. : 0 349 0 0 0 0 0 0

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--

Ellen C.

ellen