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Falafel Filling
sandwiches, jewish, beans
1 cup wheat germ
1/2 cup plain yogurt
1/2 cup shredded monterey jack
1 cheese
1/4 cup chopped almonds
2 tablespoon parsley -- chopped, fresh
2 tablespoon green onion -- finely
1 chopped
1/2 teaspoon oregano
1/4 to 1/2 tsp. cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoon oil
1 cup plain yogurt
2 teaspoon horseradish
1 mustard
1/2 teaspoon tarragon
1/4 teaspoon basil
1/8 teaspoon salt
1 cup alfalfa sprouts
In a medium bowl, combine 3/4 cup wheat germ, 1/2 cup yogurt, cheese, almonds, parsley, onion, oregano, cumin, 1/2 tsp. salt and garlic powder. Shape into 16 small flat patties. Coat with 1/4 cup wheat germ. In a small skillet, heat oil. Brown patties 2 minutes on each side. Combine 1 cup yogurt, the mustard, tarragon, basil and 1/8 teaspoon salt. Place 2 or 3 patties in each pita half; top with sprouts. Spoon dressing over sprouts. VFA 125 FRAMP Admin
Recipe By :
From: Hobuhon@aol.Com Date: Tue, 21 May 1996 03:13:09 ~0400
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