Falafel (Veg Times)

40 minutes Prep: 10 minutes Cook: 30 minutes

205 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	each	garlic cloves
1/2	medium	onion	chopped
1/2	cup	parsley leaves	minced fresh
1 1/2	cups	chick peas	cooked
1	tablespoon	lemon juice	fresh
1	teaspoon	cumin	ground
1/2	teaspoon	basil
1/2	teaspoon	coriander
1/2	teaspoon	thyme
1/2	teaspoon	salt
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)
1	x	black pepper	to taste
2	slices	french bread	torn & soaked
1/2	cup	whole wheat flour	whole wheat
1	tablespoon	olive oil, extra-virgin

Directions

Preheat oven to 375F.

Blend garlic, onion and parsley in food processor till finely minced.

Add chick peas and blend til lfinely chopped.

Add lemon juice, herbs and spices.

Squeeze water out of bread and add to mixture.

Process till well mixed.

Form mixture into 16 balls.

Flatten each ball to form 1/2-inch patties and dredge in flour.

Place on a lightly greased baking sheet. Bake for 10 minutes, turn and bake for another 10 minutes.

In a heavy skillet, heat half the oil over medium-high heat.

Add patties and fry till golden brown and crispy on the bottom.

Turn patties, add rest of oil, fry till golden and crispy, then drain on paper towels.

Serve with pita bread and garnished with lettuce, tomatoes, cucumbers, onions and hot sauce, see recipe.

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Nutrition Facts

Serving Size 141g

Amount per Serving

Calories 205 20% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 572mg	24%
Total Carbohydrate 36.0g	12%
Dietary Fiber 7.0g	26%
Sugars 1.0g
Protein 7.0g	15%

Vitamin A	13%		Vitamin C	31%
Calcium	7%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Antipasto Salad with Garlic Dressing

If you love marinated artichokes you'll love this salad. Although I mixed the first four ingredients ahead of time then marinated them refrigerated in the dressing for a hour or two. That way all flavors blended together. Then when I was ready to serve supper I just laid it on top of the lettuce leaves and sprinkled with the cheese. Also I cut a slit in each salami slice from the outer edge to the middle and passed one side over another to make a cone-like shape to place the whole ripe olives in. An excellent antipasta! Just what I was looking for.

Reviewed by Dania