| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Vegetarian | Vegtime7 | 12 | servings |
INGREDIENTS
| 1 1/4 | c | Dried soybeans; soaked overnight |
| 3 | Cloves garlic; crushed | |
| 1 | sm | Onion; chopped |
| 3 | tb | Parsley; chopped |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda; in 1/4 cup water |
| 2 | tb | Egg replacer; or potato starch |
| 6 | Pita breads; halved | |
| 4 | tb | Sesame sauce |
| Lettuce and tomato for garnish |
INSTRUCTIONS
In food processor, grind soybeans, garlic, onion, parsley, coriander, cumin, salt, baking soda and egg replacer or potato starch. Process until smooth. Form mixture into slightly flattened 1-1/2 inch balls, either by hand or with a small ice cream scoop. Slide into lightly oiled large nonstick pan (do not crowd). Cook over medium-high heat until brown, about 3 minutes. Turn balls; cook another 3 minutes. Serve 2 balls in pita pocket half spread with 1/2 tablespoon sesame sauce. Garnish with lettuce and tomato. 1 serving w/ 1/2 tablespoon sauce is 2g fat. | NOTES : Makes 24 falafel balls, serves 12 Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.
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