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 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