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Recipe Club: Sante Fe Falafel & Carrot, Radish and Grapefruit Salad

August 5th, 2008

We just had this for dinner and it was soooooooo good. We served it with tzatziki that I whipped up (shredded cuke, plain yogurt, garlic, salt and lime juice), instead of the sour cream dressing. We also used Alexis Pita Bread. We made the sandwiches with slices of onion and tomato, and shredded lettuce, but the salad they suggest here sounds yummy, as well.

Bon appetit!


Santa Fe Falafel

From Redbook
This recipe has been tested by Redbook and Chez Wacky

1 can(s) (15-ounce) Anasazi or pinto beans, rinsed, drained
1/2 cup(s) shredded reduced-fat pepper-jack cheese
1/2 cup(s) baked tortilla chips, finely crushed
3 scallions, minced
1/4 cup(s) finely chopped red bell pepper
1/4 cup(s) chopped cilantro
1 clove(s) garlic, crushed through a press
1 1/2 teaspoon(s) chili powder
1 teaspoon(s) salt
1 large egg white
8 (4 1/2-inch) whole-wheat pitas, top third cut off
8 slice(s) (thin) red onion
8 slice(s) (thin) plum tomato
1 cup(s) shredded romaine lettuce
1/3 cup(s) reduced-fat sour cream
1/2 teaspoon(s) lime zest, mixed with above sour cream
1 teaspoon(s) lime juice, mixed with above sour cream

Accompaniment: Carrot, Radish, and Grapefruit Salad


1. Place beans in a medium bowl and mash with a fork until a coarse puree forms. Add cheese, tortilla chips, scallions, bell pepper, cilantro, garlic, chili powder, salt, and egg white; stir until well combined. Shape 1/4 cupfuls into 8 (3-inch) patties.
2. Spray a nonstick griddle or large skillet with olive oil cooking spray and heat over medium heat. Cook falafel 2 to 3 minutes per side, until browned and heated through.
3. Place a falafel in each pita with a slice each of onion and tomato, and shredded lettuce. Serve with lime sour cream and Carrot, Radish, and Grapefruit Salad.

Carrot, Radish, and Grapefruit Salad (also from Redbook)

2 1/2 cup(s) shredded carrot
6 radishes, thinly sliced
2 red grapefruit, peeled and cut into segments
2 tablespoon(s) snipped fresh chives
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper


1. Combine all ingredients along with the juice squeezed from the leftover grapefruit membranes.

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