Side Pannel
Falafel (Basic Recipe)
Falafel (Basic Recipe)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beans, Vegetables, Diabetic
Ingredients List
- 2 c Garbanzo Beans, cooked,
- -drained and rinsed
- 1/3 c Water
- 1 sl Wheat Bread, crustless firm,
- -torn into pieces
- 1 tb Unbleached All-Purpose Flour
- 1/2 ts Baking Soda
- 3 Garlic Cloves, finely
- -chopped
- 1 Egg White
- 2 tb Parsley, freshly chopped
- 1/2 ts Salt
- 1/4 ts Black Pepper, freshly ground
- 1/4 ts Cumin
- 1/2 ts Turmeric
- 1/4 ts Basil
- 1/4 ts Marjoram
- 1 tb Tahini (Sesame Seed Paste)
- --or- Olive Oil
Directions
Cayenne Pepper, to taste Flour, for coating the falafel
Puree the garbanzos in a food processor or in a blender.
Add the remaining ingredients, except the flour and mix well. The mixture
will be soft.
Form the mixture into 1-inch balls or patties and coat with flour.
Bake in a preheated 350 F oven for 15 to 20 minutes.
To make a falafel sandwich, cut a piece of pita bread in half and put 2 to
3 falafel balls or patties into the open halves. Add lettuce, alfalfa
sprouts, sliced tomatoes, green onions and low-fat Yogurt Dressing or
Tahini Dressing.
Yield: 5 servings, 20 balls
One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23
g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg
Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat
Shared by: Norman R. Brown
Puree the garbanzos in a food processor or in a blender.
Add the remaining ingredients, except the flour and mix well. The mixture
will be soft.
Form the mixture into 1-inch balls or patties and coat with flour.
Bake in a preheated 350 F oven for 15 to 20 minutes.
To make a falafel sandwich, cut a piece of pita bread in half and put 2 to
3 falafel balls or patties into the open halves. Add lettuce, alfalfa
sprouts, sliced tomatoes, green onions and low-fat Yogurt Dressing or
Tahini Dressing.
Yield: 5 servings, 20 balls
One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23
g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg
Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat
Shared by: Norman R. Brown
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