MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Asparagus Falafel
Categories: Vegetables, Beans, Herbs, Cheese, Greens
Yield: 4 Servings
8 oz Fresh asparagus spears;
- trimmed, cut up
15 oz Can chickpeas; rinsed,
- drained
3 tb All-purpose flour
2 tb Snipped fresh parsley
3 tb Olive oil
3 cl Garlic; halved
1 ts Ground cumin
1/4 ts Salt
1/8 ts Ground black pepper
Fresh asparagus tips (opt)
3 tb Yellow cornmeal
3 tb Red wine vinegar
5 1/4 oz Container semi-soft cheese
- w/fines herbs
2 c Mixed salad greens
4 Pita bread rounds
In a food processor combine the cut up asparagus,
chickpeas, flour, parsley, 1 tablespoon olive oil,
garlic, cumin, salt, and black pepper. Cover and process
until finely chopped and mixture holds together (should
have some visible pieces of chickpeas and asparagus).
Sprinkle half the cornmeal on a small baking sheet. With
damp hands, shape asparagus mixture into 12 patties. If
desired, press asparagus tips into the tops of the
patties. Place patties on prepared baking sheet. Lightly
sprinkle patties with remaining cornmeal. In a large
skillet heat 1 tablespoon olive oil over medium-high
heat. Add half the patties. Cook 2 to 3 minutes per side
or until browned and heated through. Repeat with
remaining oil and patties.
In a small bowl slowly whisk vinegar into half of the
semi-soft cheese to make a dressing. Toss dressing with
mixed greens. Spread pita bread with remaining cheese.
Place greens on each pita; top with three asparagus
patties. Fold over to serve.
TO PACK: Prepare falafel and dressing as directed. Cover
and refrigerate in separate containers overnight. Tote
falafel, dressing, greens, extra cheese, and pita in
separate containers in a cooler bag. To serve, assemble
as directed (if desired, heat falafel before placing on
pita)
Makes: 4 servings
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
MMMMM
... "People are cooking less but obsessing about it more." -- D. Poynter
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