* Exported from MasterCook *
Falafel Pie
Recipe By :adapted from The Foods of Israel Today by Joan Nathan (via epicurious.com) and theveganstoner.blogspot.com
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried chickpeas -- (or about 2 1/2 cups canned chickpeas, drained and rinsed)
1/2 large onion -- roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon dried hot red pepper
4 cloves garlic
1 teaspoon cumin
1 teaspoon baking powder
4 tablespoons flour -- (4 to 6)
To brush: -- vegetable oil
To serve:
1/2 cup chopped tomato
1 large cucumber -- sliced
1/2 cup Kalamata olives
3/4 cup Hummus
Cucumber Sauce -- optional (see below for recipe)
Put the chickpeas in a large bowl and add enough cold water to cover them
by at least 2 inches. Let soak overnight, then drain. (Skip this step if
using canned chickpeas)
Heat oven to 375 degrees.
Place the drained, uncooked chickpeas and the onion half in the bowl of a
food processor fitted with a steel blade. Add the parsley, cilantro, salt,
hot pepper, garlic, and cumin. Process until blended but not pureed.
(Watch for over-processing with canned chickpeas).
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.
You want to add enough flour so that the dough can form a small ball. Add
extra flour if necessary.
Liberally oil the bottom of 1 or 2 - 9" pie pans. (If you want an extra
thick layer of falafel, use just a single pie pan. The pictures in this
post show the thickness when divided among two pie pans.) Add the falafel
mix into the pie pan(s) and pat it down until it is uniformly flat. Brush
the top of the falafel with more oil. Bake just until the top appears dry
and the falafel is firm to the touch, about 15-17 min if using 2 pie pans
and 20-23 min if using one.
Top falafel with hummus, cucumbers and tomatoes. Drizzle with cucumber
sauce and sprinkle with chopped olives. Serve.
Prep Time: 5 min (not including soaking) Cook Time: 20 min
Serves: 6 (one thick pie), or 12 (two thin pies)
Cucumber Sauce
1 cup plain yogurt
1/4 cucumber
1 clove garlic, crushed
1/2 T lemon juice
Salt and white pepper, to taste
Pinch ground cayenne pepper
Grate cucumber with a box grater set over several layers of paper towels.
Using the paper towels, squeeze out excess water from the cucumber.
Add cucumber to the rest of the ingredients in a small bowl and mix well.
Refrigerate if not using immediately.
Source:
"Nicole Moss@Heat Oven to 350 blog"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"2 9-inch pies"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 263 Calories; 11g Fat (34.9%
calories from fat); 10g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 882mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 20196 0 272 0 0 0 0 0 0 0 0 0 0 0
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