Mary Sheehan Coming Home To Cook

June 29, 2009

yummy falafel

Filed under: home base,Recipes — admin @ 4:31 pm

falafelIt’s the season for light lunches that are healthy and satisfying and can use up all those greens in your garden. I’m selling falafel platters and wraps at the markets these days.  I layer all the ingredients in a wrap which makes a bigger falafel than using pita pockets.  Wrap it or use the wrap as a base for a salad, it tastes great either way. Here’s how: Place a wrap in a fry pan.  Heat on both sides until it begins to brown.  Layer fresh greens, sliced tomatoes and cucumbers and falafel balls on the wrap and drizzle with creamy sesame sauce.

Falafel Balls- gluten free

I used to make falafel balls from scratch but then I found that the mixes are just as good and much easier, with a few additions.  So, buy a box of falafel mix at the Health Shop ( a good source for gluten free balls)  or they are even in some supermarkets.  Tesco has a good one! Follow the instructions on the box,  usually just adding water. Chop 2 tbl. curly parsley and add to mix. In a food processor chop 1/2 cup cooked chick peas (garbanzo beans).  Add to mix. Beat 1 egg and add. Mix all together and add a little more water if needed.  Form into small balls and fry on both sides.

Sesame Sauce – gluten free

This is my recipe from Coming Home To Cook, with a slight change, I’ve eliminated the sour cream and added more yoghurt, it keeps it lower in fat.  At the markets I’m offering  it by the bottle and it’s a best seller!

1 1/2 cups plain no-fat or low fat yoghurt, 1/4 cup low fat mayonnaise, 1/4 cup tahini (sesame butter), 1 tbl. chopped parsley or coriander (cilantro), 2Tbl. chopped garlic, 1 1/2 tsp. tamari, 1 tsp. fresh lemon juice, salt and pepper to taste. Place all ingredients in a food processor or blender and blend until smooth. Makes 1 pint.

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