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Veggie Gyros Recipe

   
 

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     Veggie Gyros

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 pieces of whole wheat round flat-bread
olive oil
12 falafel balls
1 small tomato, sliced
3 cups Greek Yogurt
Juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 T kosher salt for salting cucumbers
 
1 T finely chopped fresh dill
Kosher salt and fresh ground black pepper to taste
1/2 cup uncooked long grain rice
1 cup plus 2 tablespoons water
1-1/2 teaspoons butter
1 teaspoon chicken bouillon granules
1/4 teaspoon dried mint
1 teaspoon lemon juice
1/8 teaspoon garlic powder

Instructions
Greek Rice In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.
Tzatziki Sauce Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
1. Brush your flat-bread with olive oil and grill on until browned 2. Take out Tzatziki sauce. 3. Prep the tomatoes 4. Grill to warm your falafel balls – I pressed mine on the panini press with the flat-bread. 5. Assemble! Lay out a square sheet of tinfoil. Add the falafel, tomato, and rice – drizzle some secret sauce over the filling and close the flat-bread – wrap tightly in foil to secure.
Serving Suggestions
Serve with yogurt, fruit, and dessert


Originally Submitted
2/19/2012





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