| 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
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