Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| 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.