| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Beans, Diabetic, Ethnic, Vegetables |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Garbanzo Beans, cooked |
|
|
drained and rinsed |
| 1/3 |
c |
Water |
| 1 |
|
Wheat Bread, crustless firm |
|
|
torn into pieces |
| 1 |
T |
Unbleached All-Purpose Flour |
| 1/2 |
t |
Baking Soda |
| 3 |
|
Garlic Cloves, finely |
|
|
chopped |
| 1 |
|
Egg White |
| 2 |
T |
Parsley, freshly chopped |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Black Pepper, freshly ground |
| 1/4 |
t |
Cumin |
| 1/2 |
t |
Turmeric |
| 1/4 |
t |
Basil |
| 1/4 |
t |
Marjoram |
| 1 |
T |
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
<jewel1@ix.netcom.com>
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”