General tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Falafel Sandwiches Recipe

	Category	Bean Recipes
	Views	57
	Ratings	0

Ingredients And Procedures

---------------------------------HUMUS DIP--------------------------------- 1/2 c Mashed garbanzo beans

2 tb Oil

2 tb Lemon juice

1 ts Salt

1/4 c Tahini

1/4 ts Garlic powder

1 ts Sugar

---------------------------------TAHINI DIP--------------------------------- 1 c Tahini

1/4 c Oil

1/4 ts Garlic powder

1/2 ts Salt

1 tb Lemon juice

1/4 ts Sugar

1/4 ts Ground ginger

----------------------------------FALAFEL---------------------------------- 1/2 c Dry split green peas

Water 1/2 ts Salt

1 ts Pepper

1/2 c Garbanzo bean flour

1/4 ts Onion powder

1 ts Chopped parsley

1/2 ts Ground cumin

2 c Oil

6 Small pita breads

Sliced tomatoes & onions Dill pickle slices Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside. For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4 teaspoon

ginger. Blend well. Set aside. To make falafel, soak split peas in water to cover overnight. Drain and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, 1/2 cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels. Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.

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<h1>Falafel Sandwiches</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>---------------------------------HUMUS DIP--------------------------------- 1/2 c Mashed garbanzo beans 2 tb Oil 2 tb Lemon juice 1 ts Salt 1/4 c Tahini 1/4 ts Garlic powder 1 ts Sugar ---------------------------------TAHINI DIP--------------------------------- 1 c Tahini 1/4 c Oil 1/4 ts Garlic powder 1/2 ts Salt 1 tb Lemon juice 1/4 ts Sugar 1/4 ts Ground ginger ----------------------------------FALAFEL---------------------------------- 1/2 c Dry split green peas Water 1/2 ts Salt 1 ts Pepper 1/2 c Garbanzo bean flour 1/4 ts Onion powder 1 ts Chopped parsley 1/2 ts Ground cumin 2 c Oil 6 Small pita breads Sliced tomatoes & onions Dill pickle slices Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside. For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4 teaspoon ginger. Blend well. Set aside. To make falafel, soak split peas in water to cover overnight. Drain and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, 1/2 cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels. Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip. </TD></TR></TBODY></TABLE> 
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