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Falafel Filling beans, jewish, lebanese, middle east, sandwiches 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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