Falafel

Falafel is another treat we've come to love from Lazeza restaurant. Andy is usually the one to prepare it. It can be served on pita as a sandwich or alone as an appetizer.

Ingredients:

prepared chickpeas

bread crumbs

cilantro

1 egg

chili powder

garlic

cumin

salt

pepper

oil for frying

pita to serve

pickles, tomatoes, onions, lettuce, etc for serving

Sauce:

plain yogurt

cucumber

tahini

plain yogurt

Directions:

Combine first 9 ingredients (and other spices as desired) in food processor. Form into balls. Deep fry in oil till golden brown.

Serve on pita with toppings. Combine the plain yogurt with cucumber or with tahini for sauce.


(Added February 3, 2012)
Here is a SECOND recipe I've used lately for falafel. Especially good when you have no eggs or cilantro! (Found here).

Ingredients:

1 can chickpeas, drained
2 cloves garlic, chopped
1 T dried parsley (or 3 T fresh)
1 t coriander
1 t cumin
*(I also added a little turmeric and a dash of chili powder)
2 T flour
salt/pepper to taste

Directions:

Mix ingredients in food processor. Form into balls, slightly flatten, and refrigerate at least 2 hours.
Fry in 2 inches oil (at 350 F) until golden brown.
Serve hot.

Kofte

Kofte is type of Middle Eastern meatball. We fell in love with it at Lazeza (our local Mediterranean restaurant where I used to waitress). It is commonly served on pita as a sandwich or as a kabob. Lazeza also makes it on a panini, it is wonderful. Here is a recipe from Cooking Light.

Ingredients:

1/2 cup prechopped white onion
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground round
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split
1/4 cup plain yogurt
Directions:

Preheat broiler.
Combine first 12 ingredients in a large bowl; stir until just combined. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt.

Spicy Arugula and Chicken Sandwiches

From Cooking Light. Delicious!

Ingredients:

round focaccia (recipe follows), halved horizontally
2 t olive oil
2 6 oz skinless, boneless chicken breast halves
1 T fajita seasoning
1/4 c mayonnaise
3 T chopped fresh cilantro
1 t grated lime rind
1 T fresh lime juice
1 medium ripe tomato, thinly sliced
1 1/2 c trimmed arugula

Directions:

Heat oil in skillet over medium high heat. Cover chicken, pound to 1/4" thick. Sprinkle both sides with fajita seasoning. Add chicken to pan, cook 2 minutes each side or till done. Cut to 1"thick slices. Meanwhile combine mayo, cilantro, rind, juice. Spread over cut sides of bread. Arrange chicken on bottom halves of bread, top with tomato and arugula. Cover with top half of bread. Cut into 4 wedges to make 4 sandwiches.

Focaccia:

Ingredients:

1 c warm water
2 T olive oil
1 1/2 t salt
3 c bread flour
3 T sugar
1 t rosemary or Italian seasoning
2 1/2 t yeast

Directions:

Put ingredients in bread machine pan. Select dough setting. Remove, put in greased round baking dish. Sprinkle with olive oil, salt, and rosemary. Bake 375 for 25-30 minutes.

Lentil Burgers

These lentil burgers are so good! My mom used to make these because she and my dad used to be vegetarian. This was one of the vegetarian dishes they kept because it is quite tasty.

Ingredients:

1 1/2 c lentils
1/2 lb mushrooms, diced
1 green pepper, diced
1 stalk celery, diced
1 carrot, diced
1/2 t minced garlic
1 small onion, diced
1 c walnuts, diced
1 t lemon pepper
1 t Spike seasoning
3 t chili powder
1/2 t dry mustard
1/4 c oats
5 T tomato paste
2 beaten eggs
dash Worcestershire sauce

Directions:

Soak lentils 4-6 hours or overnight. Cook in soaking water until tender, about 1-1 1/2 hours. Add more water as needed (lentils burn easily). Saute veggies and walnuts in olive oil and seasonings. Combine and saute with lentils and oats. Mash gently so vegetable chunks are not lost. Add tomato paste, eggs, Worcestershire. Mix well and form into flat patties. Chill 1 hour. Broil on both sides.

Serve on hamburger buns with mayo, ketchup, lettuce, tomatoes, pickles, onions, cheese, etc.

Veggie-Topped Turkey Burgers

Ingredients:

1/2 c ground dry bread crumbs
1 T soy sauce
1/4 t ginger
1/4 t garlic powder
1/4 t bottled hot pepper sauce
1 lb ground turkey
1 T oil
1 medium carrot, shredded
1 c fresh bean sprouts
1 T butter
Honey Mustard sauce
toasted hamburger buns

Directions:

In bowl, combine crumbs, spices, soy and pepper sauce. Add meat, mix well. Shape into 4-5 patties about 3/4" thick. In 10 or 12" skillet cook patties in hot oil over medium heat for 10-12 minutes, or till no longer pink in centers, turning once. Remove from skillet. Keep warm. Add shredded carrots, sprouts, and butter to skillet. Cook and stir 2-3 minutes or till carrot is crisp-tender. Season with soy sauce if desired. Spread honey mustard on buns place burgers on and top with vegetables.

Serve with side mandarin orange salad.