Magazine Article

​Teenie Finley’s Falafels and Strawberry Pie

Eating well and
 being healthy too.

Teenie Finley
​Teenie Finley’s Falafels and Strawberry Pie

Part of the delight of Sabbath is special meals: family favorites, new recipes tested for the first time, and flavors that fill the kitchen with great smells!

Ernestine “Teenie” Finley graciously shared her recipe for falafels and strawberry pie with us. The falafels are yummy Middle Eastern treats are full of protein and fiber and can work well for an informal picnic lunch or an indoor sit-down meal. And the strawberry pie is just a great summer dessert (or any time of the year if you can get nice strawberries).


  • 1 cups dried garbanzos, rinsed
  • ¼ cup flour
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon chopped or ground coriander leaves
  • ¼ cup finely chopped dried parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • olive oil

Cover garbanzos in flour. Soak overnight. Grind garbanzos in a blender until fine. Add spices and flour. Roll into small balls about 1¼ inch in diameter. Flatten with a fork. Sauté on both sides until golden brown.

AR Notes: If you want to picnic with these, they make a great sandwich filling for pita bread with fresh veggies, hummus, etc. If you would like to serve them as part of a more formal sit-down meal, tabbouleh, hummus, stuffed grape leaves, and a fresh salad work well with them—perhaps on your nice china.

Fresh Strawberry Pie

  • 5 cups small strawberries divided
  • 1 ½ cups white grape juice
  • ¼ to ½ cup brown sugar
  • ¼ cup cornstarch or tapioca flour
  • ½ recipe wheat-germ piecrust (see below), baked

Quarter 3 cups of the strawberries. Place in saucepan with white grape juice. Add brown sugar and cornstarch or tapioca flour. Simmer over medium heat for about 10 minutes until glaze thickens. Add remaining fresh whole strawberries to glaze. Pour into baked pie shell. Chill and serve.

Teenie’s Note: Use fresh peaches for fresh peach pie or blueberries for fresh blueberry pie.

Wheat-Germ Piecrust

  • 2 cups unbleached white flour
  • ¼ cups wheat germ
  • 1 teaspoon salt
  • ½ cup boiling water
  • ½ cup light olive oil

Mix flour, wheat germ, and salt. Add water and oil all at once. Stir with a fork. Roll between two sheets of wax paper. Remove top wax paper. Lay crust-side down on pie pan. Remove wax paper. Flute edges. Prick pastry with a fork to prevent puffing while baking. Bake at 425° F for 15 minutes.

*Reprinted with permission of Teenie Finley. Cookbook published by Pacific Press Publishing Association.

Teenie Finley