Recipe - Falafel Filling

1 cup Wheat germ
One half cup Plain yogurt
One half cup Shredded Monterey Jack
Cheese
One fourth cup Chopped almonds
2 tablespoon Parsley chopped, fresh
2 tablespoon Green onion finely
Chopped
One half teaspoon Oregano
One fourth To One half tsp. cumin
One half teaspoon Salt
One fourth teaspoon Garlic powder
2 tablespoon Oil
1 cup Plain yogurt
2 teaspoon Horseradish
Mustard
One half teaspoon Tarragon
One fourth teaspoon Basil
1/8 teaspoon Salt
1 cup Alfalfa sprouts

From: Gerald Edgerton jerrye@wizard.com

Date: Mon, 20 May 1996 14:30:39 0700

In a medium bowl, combine Three fourths cup wheat germ, One half cup yogurt, cheese,
almonds, parsley, onion, oregano, cumin, One half tsp. salt and garlic powder.
Shape into 16 small flat patties. Coat with One fourth 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

Posted to Master Cook Recipes List, Digest #92