Falafel Pita Sandwiches

Recipe Ingredients

1/2 lb	227g / 8oz	Dried fava beans - soaked overnight
1/2 cup	46g / 1.6oz	Minced scallions
1/4 cup	23g / 0.8oz	Minced fresh parsley leaves
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Ground cumin
3/4 teaspoon	3.8ml	Ground coriander
1/4 teaspoon	1.3ml	Double-acting baking powder
1/8 teaspoon	0.6ml	Cayenne
		Vegetable shortening - for deep frying
6		Pita pockets
		Garnish
		Chopped Vegetable Salad - see * Note
		Sesame Dressing - see * Note

Recipe Instructions

* Note: See the "Chopped Vegetable Salad" and "Sesame Dressing" recipes which are included in this collection.

Discard any brown skin from each soaked bean if necessary and in a food processor fitted with a steel blade puree the beans until fine. Add the scallions, parsley, garlic, salt, cumin, coriander, baking powder, and cayenne and blend the mixture to as smooth a paste as possible. The mixture will remain grainy. Transfer the mixture to a bowl and let it stand, covered, for 30 minutes. Form the fava bean mixture into eighteen 1 1/2-inch round patties and arrange them in one layer on waxed paper.

In a deep fryer heat 2 1/2 inches vegetable shortening to 375 degrees and fry the falafel in batches for 1 to 2 minutes, or until it is golden brown, transferring it with a slotted spoon to a paper towel-lined plate to drain.

Heat the pita pockets in foil in a preheated 350 degree oven for 10 minutes. Fill each pita with 3 of the falafel, top with a heaping spoonful of the Chopped Vegetable Salad and the Sesame Dressing on the side.

This recipe yields 6 sandwiches.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9047 broadcast 01-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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