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Light Fare for Hot Weather

August 27, 2009
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Falafel continues to gain popularity, as many people use them in sandwiches or seek them out in restaurants. It's a great non-meat option, and a good non-dairy choice.

Veggie Patch, a Tribe Mediterranean Foods company, recently introduced its falafel-ball line throughout the United States.

The fully cooked chickpea-and-spices item is flash-fried and then oven-baked. The package can be stored in the fridge for short-term use or frozen for the long term.

Since its test introduction last fall, it has quickly become the company's best-selling product.

They can be used as a light main meal -- stuffed in pita, and topped with sauces and vegetables -- for a side dish or as an appetizer.

Falafel Pockets
(Pareve)

2 pita breads (whole-wheat or regular)
1 oz. hummus spread
10 falafel balls
1/2 tomato, diced
1/2 cucumber, diced
1/4 onion, diced
1/2 cup iceberg lettuce, chopped
1 oz. tahini sauce
2 tsps. harissa sauce (optional)
1 pickled eggplant (optional)

Open each pita to create a pocket.

Spread hummus evenly on bread.

Stuff each with falafel balls and remaining ingredients.

Serves 2.

 

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