Tomato-infused falafel in pitas a vegan option

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Beverly Lynn Bennett’s new cookbook, “Vegan Bites,†caters to the just-one, just-veggies crowd with small-batch vegan recipes.But you don’t need to be single or a vegan to appreciate her recipe for Sun-Dried Tomato Falafel in Pita Pockets.Sun-Dried Tomato Falafel in PitasStart to finish: 30 minutesServings: 41/4 cup sun-dried tomato pieces (not oil-packed)1/3 cup water1 cup canned chickpeas, drained and rinsed2 teaspoons minced garlic1-1/2 teaspoons olive oil, plus additional for frying1 teaspoon chili powder1 teaspoon curry powder1/4 teaspoon salt1/8 teaspoon cayenne pepper1/3 cup whole-wheat flour2 tablespoons finely diced red onions2 tablespoons finely diced celery2 tablespoons chopped fresh parsleyTwo large whole-grain pita breadsSliced cucumbersShredded

carrotsShredded lettuceAlfalfa sproutsPlain soy yogurt or tahiniFreshly squeezed lemon juice, as neededIn a small bowl combine the sun-dried tomato pieces with the water. Cover and let stand 5 to 10 minutes.Drain off any excess water from the tomatoes, then transfer them to a food processor along with the chickpeas, garlic, olive oil, chili powder, curry powder, salt and cayenne.Process, scraping the sides of the bowl as needed, for 1 to 2 minutes, or until completely smooth. Transfer the mixture to a medium bowl.Stir in the flour, red onions, celery and chopped parsley.Pour enough olive oil into a large skillet to coat the bottom and place over medium heat.Carefully portion 6 rounded tablespoonfuls of the falafel mixture into the hot oil and flatten each one slightly with the back of the spoon. Cook the patties over medium heat for 3 to 5 minutes or until golden on the

bottom.Flip the patties and cook for another 2 to 3 minutes, or until golden brown on the other side.Arrange two paper towels on a large plate. Transfer the patties to the plate to allow excess oil to drain. Repeat with remaining falafel mixture.To assemble each sandwich, cut the pita bread in half across the center. Open the pocket of each half and fill each with 3 falafel patties and as much cucumber, carrot, lettuce and sprouts as desired.Thin the soy yogurt or tahini with a small amount of lemon juice to make a sauce, then drizzle it over each pita half to taste.(Recipe adapted from Beverly Lynn Bennett’s “Vegan Bites,†Book Publishing Company, 2008)

 

Peter vv_

 

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[Guest guest]

This sounds delicious - I'll give it a go! On the subject of recipes, could anybody help out with a foolproof chocolate cake recipe? When I was a vegetarian, I had no trouble baking, but since I turned vegan, cakes never seem to work. I've tried various recipes, but they either turn out too crumbly, or chewy and dry. My daughter has asked for a chocolate cake for her birthday in a few weeks' time, and I'd love it to be a vegan one.

Kathleen

Peter VV <swpgh01 Sent: Wednesday, 4 June, 2008 5:44:52 PMRe: Re: Tomato-infused falafel in pitas a vegan option

 

 

 

 

Beverly Lynn Bennett’s new cookbook, “Vegan Bites,†caters to the just-one, just-veggies crowd with small-batch vegan recipes.But you don’t need to be single or a vegan to appreciate her recipe for Sun-Dried Tomato Falafel in Pita Pockets.Sun-Dried Tomato Falafel in PitasStart to finish: 30 minutesServings: 41/4 cup sun-dried tomato pieces (not oil-packed)1/3 cup water1 cup canned chickpeas, drained and rinsed2 teaspoons minced garlic1-1/2 teaspoons olive oil, plus additional for frying1 teaspoon chili powder1 teaspoon curry powder1/4 teaspoon salt1/8 teaspoon cayenne pepper1/3 cup whole-wheat flour2 tablespoons finely diced red onions2 tablespoons finely diced celery2 tablespoons chopped fresh parsleyTwo large whole-grain pita breadsSliced cucumbersShredded

carrotsShredded lettuceAlfalfa sproutsPlain soy yogurt or tahiniFreshly squeezed lemon juice, as neededIn a small bowl combine the sun-dried tomato pieces with the water. Cover and let stand 5 to 10 minutes.Drain off any excess water from the tomatoes, then transfer them to a food processor along with the chickpeas, garlic, olive oil, chili powder, curry powder, salt and cayenne.Process, scraping the sides of the bowl as needed, for 1 to 2 minutes, or until completely smooth. Transfer the mixture to a medium bowl.Stir in the flour, red onions, celery and chopped parsley.Pour enough olive oil into a large skillet to coat the bottom and place over medium heat.Carefully portion 6 rounded tablespoonfuls of the falafel mixture into the hot oil and flatten each one slightly with the back of the spoon. Cook the patties over medium heat for 3 to 5 minutes or until golden on the

bottom.Flip the patties and cook for another 2 to 3 minutes, or until golden brown on the other side.Arrange two paper towels on a large plate. Transfer the patties to the plate to allow excess oil to drain. Repeat with remaining falafel mixture.To assemble each sandwich, cut the pita bread in half across the center. Open the pocket of each half and fill each with 3 falafel patties and as much cucumber, carrot, lettuce and sprouts as desired.Thin the soy yogurt or tahini with a small amount of lemon juice to make a sauce, then drizzle it over each pita half to taste.(Recipe adapted from Beverly Lynn Bennett’s “Vegan Bites,†Book Publishing Company, 2008)

 

Peter vv_

 

Sent from Mail. A Smarter Email.

 

Sent from Mail.

 

A Smarter Email.