Just the Recipe for Dressing Up Picnics

Those who prefer meatless meals have a tough time adapting summer barbecue menus to their taste. Most commercial soy dogs are full of fat, and the old picnic standby--avocado, cheese and sprout sandwich--just isn’t fun enough. Here’s an option--a menu built around burger-shaped falafel that can be cooked over coals or in a conventional oven.

MENU

Cool Cantaloupe Soup

Grilled Falafel

Pita Pockets or Whole-Wheat Burger Buns

Mixed Green Salad

Spinach Raita Fresh Fruit

GRILLED FALAFEL

2 new potatoes, cooked and peeled

2 cups cooked garbanzo beans

2 tablespoons tahini

1 tablespoon yogurt

1/2 cup soft whole-wheat bread crumbs

1 red onion, finely chopped

2 cloves garlic, grated

1 tablespoon ground cumin

1 tablespoon paprika

Dash cayenne pepper

1/4 cup minced cilantro leaves

6 pita pockets or whole-wheat hamburger buns

Cumin Sauce

Alfalfa sprouts

Mash together potatoes, garbanzo beans, tahini, yogurt, bread crumbs, onion, garlic, cumin, paprika, cayenne and cilantro. Mix well with hands, taking care that mixture stays firm enough to form into patties and doesn’t get mushy.

Shape into 6 burgers. Bake at 375 degrees 10 minutes on 1 side, then turn and bake 5 minutes on other side. Or, grill on fine mesh over electric barbecue or hot coals, about 10 minutes, turning to brown both sides. Serve inside pita pocket or whole-wheat hamburger buns topped with Cumin Sauce and alfalfa sprouts. Makes 6 burgers.

Cumin Sauce

1/3 cup tahini

2/3 cup unflavored yogurt

1 clove garlic, finely grated

Juice of 1/2 lemon

2 teaspoons ground cumin

1 teaspoon paprika

Salt

Whisk together tahini and yogurt until smooth. Add garlic, lemon juice, cumin, paprika and season to taste with salt. Whisk again until well combined.

COLD CANTALOUPE SOUP

1 large cantaloupe, cut into cubes

2/3 cup orange juice

Juice of 1 lime

1/2 cup plain yogurt or sour cream, optional

Mint leaves

Process cantaloupe, orange and lime juices in blender or food processor until smooth. Pour into 4 individual serving bowls and chill at least 1 hour. Garnish each serving with dollop of yogurt and mint leaves. Makes 4 to 6 servings.

SPINACH RAITA

2 (10-ounce) packages frozen spinach, thawed and squeezed dry

1 cup plain yogurt

1/3 cup slivered almonds, lightly toasted

1/3 cup seedless raisins

Combine spinach, yogurt, almonds and raisins in medium bowl, until well mixed. Chill at least 3 hours before serving. Makes 4 to 6 servings.