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Falafel Sandwiches

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Recipe

Falafel Sandwiches recipe

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Humus dip
½ cup chickpeas (garbanzo beans)
mashed
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2 tablespoons vegetable oil
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2 tablespoons lemon juice
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1 teaspoon salt
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¼ cup tahini (sesame paste)
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¼ teaspoon garlic powder
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1 teaspoon sugar
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Tahini dip
1 cup tahini (sesame paste)
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¼ cup vegetable oil
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¼ teaspoon garlic powder
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½ teaspoon salt
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1 tablespoon lemon juice
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¼ teaspoon sugar
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¼ teaspoon ginger
ground
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Falafel
½ cup split green peas
dry
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water
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½ teaspoon salt
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1 teaspoon black pepper
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½ cup chickpeas (garbanzo beans)
flour
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¼ teaspoon onion powder
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1 teaspoon parsley leaves
chopped
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½ teaspoon cumin
ground
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2 cups vegetable oil
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6 small pita bread
*
tomatoes
and onions, slices
* Camera
pickles, dill
spears
* Camera

Ingredients

Amount Measure Ingredient Features
Humus dip
118 ml chickpeas (garbanzo beans)
mashed
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3E+1 ml vegetable oil
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3E+1 ml lemon juice
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5 ml salt
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59 ml tahini (sesame paste)
* Camera
1.3 ml garlic powder
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5 ml sugar
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Tahini dip
237 ml tahini (sesame paste)
* Camera
59 ml vegetable oil
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1.3 ml garlic powder
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2.5 ml salt
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15 ml lemon juice
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1.3 ml sugar
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1.3 ml ginger
ground
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Falafel
118 ml split green peas
dry
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1 x water
* Camera
2.5 ml salt
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5 ml black pepper
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118 ml chickpeas (garbanzo beans)
flour
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1.3 ml onion powder
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5 ml parsley leaves
chopped
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2.5 ml cumin
ground
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473 ml vegetable oil
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6 small pita bread
*
1 x tomatoes
and onions, slices
* Camera
1 x pickles, dill
spears
* Camera

Directions

For hummus dip:

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ cup tahini, ¼ teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside.

For dip:

Combine ¼ cup tahini, ¼ cup oil, ¼ teaspoon garlic powder ½ teaspoon salt, 1 tablespoon lemon juice, sugar and ¼ teaspoon ginger. Blend well. Set aside.

To make falafel:

Soak split peas in water to cover overnight. Drain and mash. Add ½ teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, ½ cup water and cumin and mix well. Shape into small balls.

Fry in 2 cups hot oil and drain on paper towels. Split pita bread to form pockets.

Fill pockets with split pea balls and tomato, onion and pickle slices. Top with hummus or tahini dip.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 87090% from fat
 % Daily Value *
Total Fat 87g 134%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 909mg 38%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 24%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 9%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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