Ingredients
1 can chick peas, drained
4 garlic cloves, sliced
1 egg
1/4 cup parsley, snipped
3 green onions, chopped
1/4 cup tahini (sesame paste)
1/4 cup dry breadcrumbs
1 1/2 tbsp cumin, ground
1 1/2 tsp basil, dried
1 1/2 tsp marjoram, dried
1 1/2 tsp thyme, dried
1 1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp salt
1 tbsp sunflower or canola oil
4 whole wheat pitas
Directions
Servings: 4
* Toppings: tahini sauce and chopped vegetables such as tomatoes,
cucumbers, radishes and sprouts. In a food processor or food mill,
combine the chick peas and garlic. Process until smooth. Add egg and
process to mix. Transfer to a medium bowl and stir in parsley,
onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper
and salt. Shape mixture into 8 patties each about 1/4 inch thick. In
a large, heavy skillet, heat oil on medium-high heat; add patties and
cook for 5 - 7 minutes per side or until golden brown. Or the mixture
can be placed in an ovenproof dish and baked following Biotrain
directions above. To serve, cut pitas in halves. Tuck a patty or
dollop of the baked mixture into each pita "pocket." Pass bowls of
topping to complete sandwiches as desired. Serves 4.
From The Gazette, 91/05/01.
Servings: 4 servings
Power Falafel Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have tracked the existence of recipes way back into the far past, at least as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, in the main part, these old cook books were just primitive pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As our culinary historical trip moves to more modern times we have some recipe books which were published in the fourteenth century ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that we all know today, but instead recipes for the types of food served to the upper classes of that period. Over the next few centuries, the upper-class families of Europe competed with each other to offer the most extravagent meals, and as a result the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books are in great demand, mostly as a result of increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Power Falafel recipe.
