Falafel Roll with Tomatillo-Yellow Pepper Salsa

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Falafel Roll with Tomatillo-Yellow Pepper

Salsa - Vegan

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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Roll:

1 cup falafel mix

1/2 cup mesa harina or cornmeal (see

note)

1 cup plus 2 Tbs. water

1/2 cup frozen corn kernels

1/3 cup raisins

12 small pitted green olives. chopped

Salsa:

2 cups tomatillos -- husks removed,

chopped or green tomatoes (see glossary, p. 134)

1 yellow bell pepper -- seeded

and chopped

1/2 cup water

2 Tbs. minced fresh cilantro

1 tsp. sugar

1 tsp. salt

 

ROLL: Combine falafel mix, mesa harina or cornmeal and

water. Let stand 5

minutes, then work in remaining ingredients with your

hands. Place damp

paper towel on countertop or cutting board. Form

mixture into a roll about

2 inches high. Wrap towel loosely around roll;

transfer to steamer rack or

lightly oiled pie pan or heat-proof plate. Place 1/2

inch of water in

large skillet and put steamer rack or plate in skillet

(support the plate

on an overturned heatproof saucer). Cover skillet;

turn heat to high. When

steam begins to escape, reduce heat to medium and cook

for 10 minutes.

 

SALSA: Meanwhile, combine salsa ingredients in large

saucepan. Cover;

bring to a boil over high heat. Cook until vegetables

are tender, about 5

minutes.

 

To serve, lift roll onto cutting board with 2

spatulas; unwrap and slice.

Spoon salsa over top.

 

Makes 6 servings of 2 slices and 1/4 cup salsa each.

 

NOTE: If you are unable to find mesa harina where you

live, see p. 27

(Sweet Corn and Mushroom Tamale) for a recipe to make

mesa dough with

frozen or fresh corn and cornmeal.

 

VARIATION: Stir 1/2 cup undrained crushed pineapple

into the sauce.

 

PER SERVING 241 CAL.; 8G PROT.; 4G TOTAL FAT (0.2G

SAT. FAT); 39G CARB.; 0

CHOL.; 985MG SOD.; 5G FIBER VEGAN

 

Low-Fat and Fast by Joanne Leonard, Vegetarian Times,

Oct, 1996

03.20.06

 

Saute leftover falafel roll slices in a little olive

oil, then serve a top

salad preens dressed with salsa. Our tester sheepishly

admitted that she

liked the roll so much that she ate it for several

meals in a row.

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Per Serving (excluding unknown items): 353 Calories;

4g Fat (8.6% calories

from fat); 8g Protein; 82g Carbohydrate; 10g Dietary

Fiber; 0mg

Cholesterol; 2150mg Sodium. Exchanges: 1

Grain(Starch); 4 1/2 Vegetable;

2 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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