Falafel recipe
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chickpeas or |
| Black-eyed peas, drained | ||
| ¼ | cup | Pulverized rice bran |
| 2 | Cloves fresh garic, minced | |
| ½ | teaspoon | Ground coriander |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Cayenne |
| 1 | teaspoon | Dried or 2 Tbsp minced fresh |
| Cilantro | ||
| Pepper | ||
| Flour | ||
| Creamy Cucumber Dressing | ||
| (follows) | ||
Directions
In a food processor or blender combine all ingredients, except flour.
The pure'e will not be entirely smooth, which is good. Preheat oven to 350 degrees. Dipping your hands lightly in flour, if you need to, shape the pure'e into balls, about 1 inch in diameter. Spray a large skillet with Pam and heat until very hot. Saute' the balls on all sides, then transfer them to a baking pan and bake for 30 minutes.
Serve with Creamy Cucmber Dressing.
Makes 18 1 inch balls.
Serving Size: 1 ball (without dressing) Calories: 21.7 Fat: .16 grams Cholesterol: 0 Sodium: 1.01mg From: Jessica Shawl - MPG <jshawl@...> Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV
: From The 8-week Cholesterol Cure Cookbook: