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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this recipe out of my Whole Foods Diabetic Cookbook. The falafals are baked, not fried. To top my falafel off, I made a vegan sour cream garlic sauce, plus I added salasa fresca and tabasco sauce to top it all off. The flavors were delicious together. Ingredients:
3 cups cooked chickpeas (i used canned organic) |
1 tablespoon lemon juice |
1/2 cup onion (chopped) |
2 tablespoons whole wheat pastry flour |
1/4 cup wheat germ |
1/4 cup parsley |
2 tablespoons sesame seeds |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder |
Directions:
1. Using a large baking dish, add two teaspoons of oil and then put it into your oven while it is preheating at 350'F.
2. Combine the cooked chick peas, lemon juice and chopped onion in a food processor and process until you have a smooth stiff paste.
3. Remove the paste once done and put into a medium bowl. Add the flour, wheat germ, parsley, sesame seeds, pepper and garlic powder. Mix it all up together and form into 20 patties.
4. Place the falafel patties in the preheated dish and cook for 15 minutes, turning over to brown the other side 1/2 way through.
5. Put into pita pockets and add your favorite toppings.
6. Bon Appetit.
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