added this 18 years ago
Porcupines (not really)
What you need:
1 pkg. falafel mix
1c. prepared brown rice that has been simmered in veggie stock with cumin seed, salt, and pepper.
sauce:
8oz. plain soy yogurt
dill, lemon pepper, and greek oregano to taste -or-
ketchup,tabasco sauce, and chili powder to taste
What you do:
Cook your brown rice in veggie stock, cumin seed, salt, and pepper. Prepare your falafel mix and combine it with cooled rice in a bowl. Shape into balls and fry in olive oil or shape into patties and broil for 3 min each side or to desired crispness.
Serve with sauce.
Preparation Time:
30-40 mins
Cooking Time:
Servings:
SO HOW'D IT GO?
yum! i bet this would make a good "burger" patty too!
Can't say I was a huge fan of these.....Maybe if I had added more than the 1 cup of rice, or used less falafel.....the rice just got lost and they tasted like regular falafel to me, which I love, but I guess I was expecting something different. I made a tzatsiki sauce as well, and unfortunately, didn't really care for that either.....
I can't express how much I like the name of this recipe! It's adorable! ;D
(I must try making some not-really-porcupines...)
GREAT recipe even the meat eaters in my family loved it. I am glad I doubled the recipe because my family ate them all. :)
these are so simple but really freakin good
GRRRRRRrEAT stuff! Man O man, If you cook any reciepe on here, this is the one to try. Trust me you'll love them!!!! Thanks
An absolute hit I must say!!
Thanks, I have made these twice this week.
:D
These were an easy main course to prepare, were great reheated (and cold!) the next day, and satisfied the picky carnivorous husband to boot! I used 1 cup UNCOOKED brown/wild rice blend, which ended up yielding closer to 2 cups of cooked rice. I added 1 cup to the falafil (Fantastic Brand) mix, and decided to to add the other as well. I boiled the rice in veggie stock + red pepper flakes and a pepper blend, as I did not have any cumin on hand. The cumin would have been great, however... Anyway, I mixed the rice into the falafil mix still warm, and experienced no problems in forming solid balls and patties. I sauteed the balls and patties in about 1/4 inch organic olive oil for about 3 mins on each "side". I made a couple patties, but decided they were a bit too oily, and reverted to balls.
The rice was a great addition and gave the falafil a nice nutty flavor and crunch after the pan-fry. This is a perfect recipe to make your falafil a bit more hardy and filling without a lot of work or extra ingredients. I used a non-vegan (sorry!) tzatziki sauce for dipping, but it was only used sparingly, as the falafil itself had such a great flavor.
Thanks for the recipe! It's a keeper! :-*
P.S. Falafil or Falafel. Take your pick! :P