Recipe - Falafel (Basic Recipe)

2 cup Garbanzo Beans, cooked,
drained and rinsed
1/3 cup Water
1 sl Wheat Bread, crustless firm,
torn into pieces
1 tablespoon Unbleached AllPurpose Flour
One half teaspoon Baking Soda
3 Garlic Cloves, finely
chopped
1 Egg White
2 tablespoon Parsley, freshly chopped
One half teaspoon Salt
One fourth teaspoon Black Pepper, freshly ground
One fourth teaspoon Cumin
One half teaspoon Turmeric
One fourth teaspoon Basil
One fourth teaspoon Marjoram
1 tablespoon 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 1inch 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, cut or sliced up tomatoes, green onions and lowfat 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: 1One half Starch/Bread One half MediumFat 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
Posted to MMRecipes Digest V3 #223

Date: Fri, 16 Aug 1996 20:21:15 0700

From: Julie Bertholf jewel1@ix.netcom.com