Yield: 12 servings
|1¼ cup||Dried soybeans; soaked overnight|
|3||Cloves garlic; crushed|
|1 small||Onion; chopped|
|3 tablespoons||Parsley; chopped|
|½ teaspoon||Ground coriander|
|½ teaspoon||Ground cumin|
|½ teaspoon||Baking soda; in 1/4 cup water|
|2 tablespoons||Egg replacer; or potato starch|
|6||Pita breads; halved|
|4 tablespoons||Sesame sauce|
|Lettuce and tomato for garnish|
In food processor, grind soybeans, garlic, onion, parsley, coriander, cumin, salt, baking soda and egg replacer or potato starch. Process until smooth.
Form mixture into slightly flattened 1-½ inch balls, either by hand or with a small ice cream scoop. Slide into lightly oiled large nonstick pan (do not crowd). Cook over medium-high heat until brown, about 3 minutes.
Turn balls; cook another 3 minutes. Serve 2 balls in pita pocket half spread with ½ tablespoon sesame sauce. Garnish with lettuce and tomato. 1 serving w/ ½ tablespoon sauce is 2g fat. | NOTES : Makes 24 falafel balls, serves 12 Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.