Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 I haven't had falafel in so long. This is making my mouth water (too much info??). Having a few of these on warm bread is just so good. I have a boxed mix that has been in my cupboard for a bit. Might have to break it out and go to town with it. Had one falafel wrap from a NY vendor once. YUM! Kerr! I didn't know he was still around. I've seen his older show in the past a few times. It came on late at night. He was quite a character. Every show was a like some sort of extreme cooking because you never knew what he was going to do or what was going to fall apart. LOL. ....great now I'm going to be craving falafel and warm flat bread. Gee, thanks AMY!! Shawn On 4/19/06, Amy <> wrote: > > I just made these for dinner and I am gobbling them down as I type...I > didn't make either of the sauces, and discovered I had no yogurt, > cukes, or anything resembling such to make a topping with... so I'm > eating them with a bit of lowfat ranch dressing. They are a little > spicy, but oh-so-good!! > > Oh, and I didn't have any pita. I used a slice of Ezekiel bread, and > added about a tbsp of lemon juice as it was a little dry, probably due > to the different bread. > > > http://www.grahamkerr.com/recipes/index.php?date=0404 > Baked Falafel and Pita > > Falafel is the fast food of choice throughout the Middle East. Because > of the ease of cooking, it is usually deep fried but can also be > baked. Baking, of course, is likely to be met with a snort of derision > by locals but it does help the classic 20 grams of fat reach a more > reasonable 10 grams, When served with the optional relish and yogurt > sauce, it makes a wonderful lunch at just on 500 calories. The sauce, > by the way, is incredibly good! > > Serves 4 (with a half pita and two falafel with lots of sauce and garnish) > > Ingredients > 1 cup uncooked garbanzo beans, soaked over night or 2 cups canned reduced- > sodium garbanzo beans, rinsed and drained > 4 green onions, trimmed and sliced > 2 cloves garlic, bashed and chopped > ½ cup chopped fresh parsley > ¼ teaspoon salt > ¼ teaspoon freshly ground black pepper > 1 teaspoon baking powder > ¼ teaspoon baking soda > 1 teaspoon ground coriander > 1 teaspoon ground cumin > ¼ teaspoon ground red pepper > 5 pieces whole wheat pita bread, 1 torn into pieces, the rest left whole > > Relish (optional) > 3 Roma tomatoes, seeded and cut into ½ " pieces > 1 cup chopped unpeeled English cucumber > ¼ cup chopped green onion > 1 serrano chile, minced with seeds > 1 tablespoon chopped fresh parsley > 1 tablespoon lemon juice > > Sauce (optional) > 2 ounces soft goat cheese > 1 cup plain low fat yogurt > 1/8 teaspoon chopped garlic > 1/8 teaspoon salt > > > Directions > 1. Pulse the beans, onions, garlic, parsley, salt, pepper, baking > powder, soda, coriander, cumin, cayenne, and torn pita, in a food > processor or blender until they hold together. The paste should have > texture. Set aside to rest for 15 minutes. > 2. While the mix is resting, combine the tomatoes, cucumber, onion, > chile, parsley, and, lemon juice and set aside. Mash the goat cheese > into the yogurt with the back of a spoon until smooth. Stir in the > garlic and salt and refrigerate until you're ready to use it. > 3. Preheat the oven to 350 & #61616;F (180 & #61616;C). Make the bean > mixture into > 16 > equal patties. Bake on a greased cookie sheet 10 minutes. > 4. Cut the pitas in half; place two patties in each and spoon in the > relish and sauce. If you're in a hurry, you can use sliced tomatoes > and cucumbers instead of the relish and plain low-fat yogurt instead > of the sauce. > > > Nutritional Information > Per serving: 504 calories, 10 g. fat, 3 g. saturated fat, 5% calories > from saturated fat, 86 g. carbohydrates, 17g. fiber, 942 mg. Sodium. > The relish and sauce are included in these numbers. > > Classic per serving: 612 calories, 27 g. fat, 2 g. saturated fat, 3% > calories from saturated fat, 80 g. carbohydrates, 16 g. fiber, 1069 > mg. sodium > > > > > > ------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 > ...great now I'm going to be craving falafel and warm flat bread. > Gee, thanks AMY!! Yer welcome, SHAWN!! *lol* These are really easy, and I used a cookie scoop to make the balls so it was fast too. Guess you need to get some chickpeas now ha. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 Nice trick with the scoop, Amy. Ya know I'm checking over the ingredients and am pleasantly surprised that I have most of the ingredients. There is a recipe for falafel in a cookbook but I don't ever tackle it because the list of ingredients is a mile long... One thing I definitely need to get for future use in many things is that ground coriander that is listed. I think I had the whole coriander at one time (smells pretty - if that makes sense -). Usually the best sounding dishes have that stuff in it. So did you prefer it baked instead of having it fried? I've never deep fried it before but have fried it in a little oil in a pan. On 4/20/06, Amy <> wrote: > > > ...great now I'm going to be craving falafel and warm flat bread. > > Gee, thanks AMY!! > > > > Yer welcome, SHAWN!! *lol* These are really easy, and I used a cookie > scoop to make the balls so it was fast too. Guess you need to get > some chickpeas now ha. > > > > > > ------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 > Nice trick with the scoop, Amy. Works well - just make sure you overpack it and press it tight to te side of the bowl, or the stuff won't hold together well enough to survive being pressed out of the scoop... > Ya know I'm checking over the ingredients and am pleasantly > surprised that I have most of the ingredients. There is a > recipe for falafel in a cookbook but I don't ever tackle it because > the list of ingredients is a mile long... I've seen a few like that. I'm not sure this is one of those things that needs the multitude of spices... > One thing I definitely need to get for future use in many things is > that ground coriander that is listed. I think I had the whole > coriander at one time (smells pretty - if that makes sense -). > Usually the best sounding dishes have that stuff in it. It does smell " pretty " . Tastes pretty good too! :-) > So did you prefer it baked instead of having it fried? I've never > deep fried it before but have fried it in a little oil in a pan. Definitely!! I loved the flavor, and I can't stand greasy tastes (although with the sauces & tomatoes they give you when you're out, I don't notice the greasiness of restaurant falafel quite as much). If you had the stuff for the yogurt sauce, I think even someone who loves the fried version would really enjoy this one. (Let's just say my husband didn't get any, and it made a dozen little falafels... sorry, honey!!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 I just made these for dinner and I am gobbling them down as I type...I didn't make either of the sauces, and discovered I had no yogurt, cukes, or anything resembling such to make a topping with... so I'm eating them with a bit of lowfat ranch dressing. They are a little spicy, but oh-so-good!! Oh, and I didn't have any pita. I used a slice of Ezekiel bread, and added about a tbsp of lemon juice as it was a little dry, probably due to the different bread. Also notice that the nutrition info he gives at the end includes the sauces - so you might want to skip those if they're a little high in fat. http://www.grahamkerr.com/recipes/index.php?date=0404 Baked Falafel and Pita Falafel is the fast food of choice throughout the Middle East. Because of the ease of cooking, it is usually deep fried but can also be baked. Baking, of course, is likely to be met with a snort of derision by locals but it does help the classic 20 grams of fat reach a more reasonable 10 grams, When served with the optional relish and yogurt sauce, it makes a wonderful lunch at just on 500 calories. The sauce, by the way, is incredibly good! Serves 4 (with a half pita and two falafel with lots of sauce and garnish) Ingredients 1 cup uncooked garbanzo beans, soaked over night or 2 cups canned reduced- sodium garbanzo beans, rinsed and drained 4 green onions, trimmed and sliced 2 cloves garlic, bashed and chopped ½ cup chopped fresh parsley ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon ground coriander 1 teaspoon ground cumin ¼ teaspoon ground red pepper 5 pieces whole wheat pita bread, 1 torn into pieces, the rest left whole Relish (optional) 3 Roma tomatoes, seeded and cut into ½ " pieces 1 cup chopped unpeeled English cucumber ¼ cup chopped green onion 1 serrano chile, minced with seeds 1 tablespoon chopped fresh parsley 1 tablespoon lemon juice Sauce (optional) 2 ounces soft goat cheese 1 cup plain low fat yogurt 1/8 teaspoon chopped garlic 1/8 teaspoon salt Directions 1. Pulse the beans, onions, garlic, parsley, salt, pepper, baking powder, soda, coriander, cumin, cayenne, and torn pita, in a food processor or blender until they hold together. The paste should have texture. Set aside to rest for 15 minutes. 2. While the mix is resting, combine the tomatoes, cucumber, onion, chile, parsley, and, lemon juice and set aside. Mash the goat cheese into the yogurt with the back of a spoon until smooth. Stir in the garlic and salt and refrigerate until you're ready to use it. 3. Preheat the oven to 350 & #61616;F (180 & #61616;C). Make the bean mixture into 16 equal patties. Bake on a greased cookie sheet 10 minutes. 4. Cut the pitas in half; place two patties in each and spoon in the relish and sauce. If you're in a hurry, you can use sliced tomatoes and cucumbers instead of the relish and plain low-fat yogurt instead of the sauce. Nutritional Information Per serving: 504 calories, 10 g. fat, 3 g. saturated fat, 5% calories from saturated fat, 86 g. carbohydrates, 17g. fiber, 942 mg. Sodium. The relish and sauce are included in these numbers. Classic per serving: 612 calories, 27 g. fat, 2 g. saturated fat, 3% calories from saturated fat, 80 g. carbohydrates, 16 g. fiber, 1069 mg. sodium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 i like to dip falafels in ranch dressing, too! *lol* i once took some to one of our domino parties and nobody there had tried a falafel before; guess some folks here in Southern Oregon need to branch out a bit, eh? i provided a few different sauces for dipping, [ranch was one of them] and we just ate them off toothpicks. So your hubby didn't get any? hahaha You must have worked up an appetite making all those tie-dye bandanas! They looked great, BTW. Share the link here, too, when you have time. i am sure everyone would love to see your pics of your project. ~ pt ~ There is hope if people will begin to awaken that spiritual part of themselves, that heartfelt knowledge that we are caretakers of this planet.Ê ~Brooke Medicine Eagle ~~~*~~~*~~~> , " Amy " <sandpiperhiker wrote: > > I just made these for dinner and I am gobbling them down as I type...I > didn't make either of the sauces, and discovered I had no yogurt, > cukes, or anything resembling such to make a topping with... so I'm > eating them with a bit of lowfat ranch dressing. They are a little > spicy, but oh-so-good!! > > Oh, and I didn't have any pita. I used a slice of Ezekiel bread, and > added about a tbsp of lemon juice as it was a little dry, probably due > to the different bread. > > > http://www.grahamkerr.com/recipes/index.php?date=0404 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 > i like to dip falafels in ranch dressing, too! *lol* I hadn't ever done that before but it was pretty good! :-) I think I still prefer the traditional sauce though. > i once took some to one of our domino parties and > nobody there had tried a falafel before; guess some > folks here in Southern Oregon need to branch out a > bit, eh? i provided a few different sauces for dipping, > [ranch was one of them] and we just ate them off > toothpicks. Ooh, now that's a cool party idea. I just ate them with my fingers btw, totally uncouth, but no one else was home, ha! :-) > So your hubby didn't get any? hahaha Nope, see above! I tried to save him a few, but he ended up with leftovers from the night before. > You must have worked up an appetite making all those > tie-dye bandanas! They looked great, BTW. > Share the link here, too, when you have time. i am sure > everyone would love to see your pics of your project. Thanks! :-) It was definitely a PROJECT. Whew. Here's the link to my pictures. I didn't take pics of all of the bandanas, just 20 or 30 of them. http://www.friendscript.com/WH/index.html http://www.friendscript.com/WH/index.html Quote Link to comment Share on other sites More sharing options...
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