More Falafel
Yield
10 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chickpeas (garbanzo beans)
cooked |
|
| ½ | cup |
parsley leaves
|
|
| ¼ | cup |
tahini (sesame paste)
|
*
|
| 2 | each |
garlic cloves
|
|
| ¼ | cup |
milk
dried |
|
| 1 | each |
eggs
beaten |
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | x |
celery salt
to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | x |
vegetable oil
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 118 | ml |
parsley leaves
|
|
| 59 | ml |
tahini (sesame paste)
|
*
|
| 2 | each |
garlic cloves
|
|
| 59 | ml |
milk
dried |
|
| 1 | each |
eggs
beaten |
|
| 2.5 | ml |
dry mustard
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
chili powder
|
|
| 1 | x |
celery salt
to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | x |
vegetable oil
as needed |
*
|
Directions
Preheat oven to 350℉ (180℃).
Purée beans and parsley in a blender.
Put in a bowl and add the other ingredients except the oil.
Mix well and spoon onto a baking sheet.
Flatten each patty and brush with oil. Bake until crusty and golden, about 15 minutes.
This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.
