Thursday, June 30, 2011

Vegetarian Falafel Pitas (A!)

This was absolutely great!  I wasn't honestly expecting much-- I've had Falafel in the dining courts at Purdue, and they were always pretty "meh."  But these were delicious.  Crispy, just a tiny bit spicy, very flavorful, and everything was mellowed out by the Cucumber sauce.  And, best of all, it was very vegetable-y!  (Yes, I'm allowed to make up words.  Trust me.  I'm a scientist.)  I also think that this is the first meal that I wouldn't change anything about...

Falafel
  • 1 package (6 ounces) falafel mix
  • 1/2 cup shredded carrots
  • 1/4 cup sunflower seeds
  • 2 TBS Thinly-Sliced Green Onions 
  1. Prepare falafel mix with water according to package.  Mix in carrots, sunflower kernels, and green onions.
  2. Shape into patties 1/2 inch thick (or whatever other shape you think will be good); cook in lightly-greased large skillet until browned, 4-5 minutes on each side.  Serve in pitas with yogurt sauce.
Yogurt Sauce:
  • 1 Cup reduced-fat plain yogurt
  • 1 cup finely-chopped cucumber
  • 1/2 tsp mint leaves
  • Salt and white pepper (to taste)
  1. Mix these together.  Let it sit for a few minutes.

Tasty!

Also, we want to start getting pictures up on our blog of the things that we make, but we're always too hungry.  We'll do better, we promise!!!
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3 comments:

  1. RachaelJune 30, 2011 at 5:22 PM

    Nice! How important are the sunflower kernals to forming the patties? Can I omit that?

    ReplyDelete
  2. BryanJuly 6, 2011 at 8:12 PM

    You could probably omit them. But they do add some good texture and nice surprises during the eating. Not necessary, but a plus!

    Any reasons you don't want them in there?

    ReplyDelete
  3. RachaelJuly 7, 2011 at 4:04 PM

    It's mostly a texture thing. The shell of the sunflower seeds are stringy, salty and gritty to me. I'm weird, but you two already knew that :)

    ReplyDelete

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