|2||c||Garbanzo Beans, cooked, drained and rinsed|
|1||sl||Wheat Bread, crustless firm, torn into pieces|
|1||tb||Unbleached All-Purpose Flour|
|3||Garlic Cloves, finely chopped|
|2||tb||Parsley, freshly chopped|
|1/4||ts||Black Pepper, freshly ground|
|1||tb||Tahini (Sesame Seed Paste) -or- Olive Oil|
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
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown