| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Diabetic, Ethnic, Beans, Vegetables | 5 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #223 Date: Fri, 16 Aug 1996 20:21:15 -0700 From: Julie Bertholf <[email protected]>
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