Veg Cooking for Everyone--Pita w/Falafel, Tomatoes, Tahini

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* Exported from MasterCook *

 

Pita with Falafel, Tomatoes, Tahini, and Lemon (with variations)

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 falafel patties made from a prepared mix -- (3 to 4

patties)

1 7-inch pita bread

Yogurt Tahini Sauce -- (page 66)

2 ripe tomatoes -- seeded & diced

shredded lettuce

Green Chile and Mint Salsa -- (page 103)

 

Make the falafel according to the package instructions. Open the pita bread and

spread a little sauce inside. Add the falafel, then the tomatoes and lettuce.

Spoon more sauce over the top. Serve with a dish of the green chile relish on

the side.

 

VARIATIONS:

 

Pita with Broiled Eggplant:

Broil or grill rounds of eggplant. Tuck them into pita bread and spoon in

Yogurt Sauce with Cayenne and Dill (page 66). Serve with a dish of olives or

diced Preserved Lemons (page 82).

 

Pita with Fried Zucchini:

Fry sliced zucchini in a little olive oil in a skillet over medium-high heat

until golden, and season with salt and pepper. Dice a tomato and mix it with a

little chopped parsley, cilantro, and/or dill. Spread pita bread with Tarator

Sauce (page 67), add the zucchini, then add the tomato-herb mixture. Top with

extra sauce and serve.

 

Pita with Herb Salad and Pine Nuts:

I like this best with whole wheat pita. Make Herb Salad (Sabzi) (page 143), and

toss it with a few pine nuts or roasted walnuts. Line pita bread with Tarator

Sauce (page 67), and add the salad and a few sliced tomatoes if they're in

season. Spoon a little extra sauce over the top and serve.

 

Pita with Chopped Salad and Spicy Chickpea Puree:

This Sandwich is one of my favorite summer lunches. Don't fill it too full or

you'll have to gulp it down. Line pita bread with Spicy Chickpea Puree (page

99), then add a little salad of chopped cucumbers and tomatoes and drizzle with

Lemon Vinaigrette (page 184) or lemon juice.

 

 

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 217 Calories; 2g Fat (6.1% calories from

fat); 8g Protein; 45g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 344mg

Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0