Recipe for Falafel Pie

A tasty invention concocted by my own bizarre mind.

  • Fresh greens (Sweet beet greens are best, but fresh spinach leaves are great, too.)
  • 1/2 cup falafel mix
  • 1/2 cup water
  • 1 tablespoon cashew butter (which is much more mild and sweet than peanut butter. Substitution is not recommended.)
  • 1 carrot (sliced into pennies)
  • 1 beet (chopped small)
Mix Falafel and water. Allow to stand 15 minutes. Stir in cashew butter thoroughly.
Line the bottom and sides of a 6" bamboo steamer with 2-3 layers of greens.
Getting it together:
  1. Allow the greens a little time with the lid on to soften just a bit, so they will fit to the shape of the steamer better.
  2. Layer all the chopped beet pieces along the bottom.
  3. Set the steamer over low boiling water. (Caution: Steam can burn! Please be careful not to allow the steam to contact your skin while doing this.)
  4. Pour in the filling.
  5. Layer all the carrot slices over the filling.
  6. Cover the top with 2-3 layers of greens, tucking down the edges a little into the sides of the steamer as best you can.
Steam 15-20 minutes (until the carrots seem soft when you stick them with a fork or paring knife). The filling will then be firm.
Note: Steaming cooks things fast. It's better to check a little too early to see if something is done and have to check again later than to check a little too late, when it may be overdone.
If desired, slices can be lightly salted on the plate. This dish is best served with a side of brown rice and a salad.

Four (or two if you don't have a side dish or you simply find it addictive).

This recipe has been accepted for publication in The Butch Cookbook. Submissions are currently being sought. E-mail Lee Lynch and Renee La Chance at or write to them at Cookbook, PO Box 2170, Waldport, OR 97394 to submit recipes or for more information about this upcoming book.

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