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Title: Falafel Recipe
Categories: Lowfat Lebanese Mideast
Yield: 1 Servings
| 2 | c | Cooked chickpeas or |
| Black-eyed peas, drained | ||
| 1/4 | c | Pulverized rice bran |
| 2 | Cloves fresh garic, minced | |
| 1/2 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1/4 | ts | Cayenne |
| 1 | ts | Dried or 2 Tbsp minced fresh |
| Cilantro | ||
| Pepper | ||
| Flour | ||
| Creamy Cucumber Dressing | ||
| (follows) |
In a food processor or blender combine all ingredients, except flour. The pure'e will not be entirely smooth, which is good. Preheat oven to 350 degrees. Dipping your hands lightly in flour, if you need to, shape the pure'e into balls, about 1 inch in diameter. Spray a large skillet with Pam and heat until very hot. Saute' the balls on all sides, then transfer them to a baking pan and bake for 30 minutes. Serve with Creamy Cucmber Dressing.
Makes 18 1 inch balls.
Serving Size: 1 ball (without dressing) Calories: 21.7 Fat: .16 grams
Cholesterol: 0 Sodium: 1.01mg From: The 8-week Cholesterol Cure Cookbook
From: Jessica Shawl - MPG previous next