Falafel and Roasted Vegetables in Pita
Yield: 1 Sandwich
Per Serving: Calories 350, Protein 12 grams, Fat 11 grams (28% cal.), Cholesterol 20 milligrams, Carbohydrates 53 grams, Fiber 5 grams, Sodium 660 milligrams.

Ingredients:
1 Pita
1 fl. oz. Tahini Yogurt Dressing (See below)
2 oz. Falafel (See below), 1 oz. balls, hot
2 oz. Roasted Summer Vegetables (See below)

Procedure:
1. The sandwich may be made by splitting open the pita to make a pocket or by wrapping the whole pita around the filling. If you are splitting open the pita, spread the inside with 1 tbsp. dressing.
2. Fill with the falafel and vegetables.
3. Drizzle the remaining dressing over the filling.
4. Serve immediately.

Variations:
Omit the roasted vegetables. Use two 2 oz. falafel patties or four 1 oz. balls. Fill the pita with the falafel, ½ oz. shredded lettuce, ½-1 oz. diced tomato, and the tahini yogurt dressing.

Tahini Yogurt Dressing
Yield: 10 fl. oz.
Per 1 Fl. Oz.: Calories 30, Protein 1 grams, Fat 2 grams (60% cal.), Cholesterol 5 milligrams, Carbohydrates 2 grams, Fiber 0 grams, Sodium 10 milligrams.

Ingredients:
8 oz. Plain yogurt
1 oz. Tahini (sesame paste)
1 fl. oz. Lemon Juice

Procedure:
1. Mix all the ingredients together.
2. Refrigerate until needed.

Falafel
Yield: About 2 lb. 4. Oz.
Per Serving: Calories 70, Protein 3 grams, Fat 3 grams (36% cal.), Cholesterol 10 milligrams, Carbohydrates 9 grams, Fiber 2 grams, Sodium 150 milligrams.

Ingredients:
2 lbs. Chickpeas, cooked or canned, drained
1 oz. Garlic, chopped fine
4 oz. Scallions, chopped fine
3 tbsp. Chopped parsley
2 tsp. Ground cumin
2 tsp. Ground Coriander
¼ tsp. Cayenne
2 tsp. Salt
1 tsp. Black pepper
1 oz. Tahini (Sesame paste)
2 Eggs, beaten
2 oz. Soft bread crumbs

Procedure:
1. Process the chickpeas in a food processor until well chopped but not completely pureed.
2. Add the remaining ingredients and mix well.
3. To make large falafel, use a No. 20 scoop to portion the mix. Roll each portion into a ball and then flatten into a thick patty. Handle the portions quickly and lightly. If they are handled too much, a loose crust may form during frying that will flake off after draining.
4. To make small, appetizer-size falafel, use a No. 40 to 50 scoop to portion the mix, and roll into balls.
5. Deep-fry at 375°F until browned and crisp.

Roasted Winter Vegetables
Portions: 16
Portion Size: 4 oz.
Per Serving: Calories 120, Protein 1 grams, Fat 7 grams (51% cal.), Cholesterol 0 milligrams, Carbohydrates 14 grams, Fiber 3 grams, Sodium 230 milligrams.

Ingredients:
12 oz. Carrots, peeled
12 oz. Celery root, peeled
8 oz. Turnips, peeled
8 oz. Parsnips, peeled
12 oz. Waxy potatoes, peeled
8 oz. Butternut squash, peeled and seeded
12 Shallots, peeled
12 Garlic cloves, peeled
4 fl. oz. Olive oil
1 ½ tsp. Dried thyme
1 ½ tsp. Coarse salt
1 tsp. Coarsely ground black pepper

Procedure:
1. Cut the carrots, celery root, turnips, parsnips, potatoes, and squash into 1” dice.
2. Placing these cut vegetables, plus the shallots and garlic cloves, in a baking pan.
3. Pour the olive oil over the vegetables and sprinkle with the thyme, salt, and pepper. Toss or mix until the vegetables are well coated with oil. Add more oil if necessary.
4. Bake at 375°F about 45 minutes or until the vegetables are tender and lightly browned. Turn or stir the vegetables are tender and lightly browned. Turn or stir the vegetables several times during baking so they cook evenly. Do not allow them to become too browned, or they may be bitter.

Variations:
Vegetables proportions may be varied as desired. Other vegetables such as sweet potatoes, stalk celery, onions, and rutabagas may be added.

Roasted Onions: Substitute 4 lbs. onions, sliced ¼” thick, for all the vegetables in the basic recipe. Bake as in the basic recipe cooking until the onions are browned and caramelized. Onions lose a lot of moisture during baking, so total yield is only about 2 ¼ lbs.

Roasted Summer Vegetables: Omit the parsnips, turnips, celeriac, and butternut squash. Substitute as assortment of summer vegetables in desired proportions, such as eggplant, summer squash, fennel, bell peppers, cherry tomatoes, and baby turnips. Season with fresh chopped basil and parsley.

Recipe retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Sandwiches: Falafel and Roasted Vegetables in Pita. Pg. 773

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Sandwiches: Tahini Yogurt Dressing. Pg. 773

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking with Vegetarian Diets: Falafel. Pg. 697

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Vegetables: Roasted Winter Vegetables. Pg. 590

Photos from:
http://www.onegreenplanet.org/vegan-food/how-to-cook-middle-eastern-veggie-recipes/