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Archive for March 31st, 2008

falafel.jpg

Tonight was Middle-Eastern night at our place, and we enjoyed some of our favorite flavors — garlick-y (hummus), salty (olives), and spicy (felafel)— all wrapped in a warm flatbread with some freshly cut veggies tossed in, and a lick of tehina spread. This is Israeli fast-food – mmm, goood. Normally, felafels (chickpea croquettes) are fried in a fair amount of oil, but I simply browned them in a couple tablespoons of olive oil. I served this with some seasoned whole wheat couscous on the side. A mouth-watering change of pace, and gobbled in seconds!

Felafel wraps

1 15-ounce can chickpeas, drained

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon salt

1 tablespoon fresh parsley

2 tablespoons flour

2 tablespoons olive oil for saute-ing

Combine all of the ingredients (except the olive oil) in your food processor until well blended. Let the mixture sit for about 10 minutes.

Heat the oil in a large saute pan. Wetting your hands with water, form the mixture into 1″ balls, and saute over medium-high heat until lightly browned on all sides (it’s okay to mash them a little while they are cooking, for ease in even browning).

Serve either inside of a pita pocket or wrapped in a flat bread spread with tehina sauce or hummus, and filled with freshly chopped vegetables like tomatoes, cucumbers, lettuce, onions – you choose. Add some imported olives or chopped pickles for a really delicious zing to your sandwich.

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