Power Falafel
Yield
4 servingsPrep
25 minCook
14 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chickpeas (garbanzo beans)
drained |
*
|
| 4 | each |
garlic cloves
sliced |
|
| 1 | each | eggs |
|
| ¼ | cup |
parsley leaves
snipped |
|
| 3 | each | scallions, spring or green onions |
|
| ¼ | cup | tahini (sesame paste) |
*
|
| ¼ | cup |
bread crumbs
dry |
|
| 1 ½ | tablespoons |
cumin
ground |
|
| 1 ½ | teaspoons |
basil
dried |
*
|
| 1 ½ | teaspoons |
marjoram
dried |
*
|
| 1 ½ | teaspoons |
thyme
dried |
*
|
| 1 ½ | teaspoons | turmeric |
|
| ¼ | teaspoon | black pepper |
|
| ¼ | teaspoon | salt |
|
| 1 | tablespoon | sunflower oil |
|
| 4 | each | pita bread, whole wheat | * |
Low in Saturated Fat, Trans-fat Free, Good source of fiber
Directions
- Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts.
In a food processor or food mill, combine the chick peas and garlic.
Process until smooth.
Add egg and process to mix.
Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt.
Shape mixture into 8 patties each about ¼ inch thick.
In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 to 7 minutes per side or until golden brown.
Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above.
To serve, cut pitas in halves.
Tuck a patty or dollop of the baked mixture into each pita "pocket.
" Pass bowls of topping to complete sandwiches as desired.
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