*  Exported from  MasterCook  *
 
                           FALAFEL (BASIC RECIPE)
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Low-Cal                          Beans
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Garbanzo Beans, cooked,
                         -drained and rinsed
      1/3   c            Water
    1       sl           Wheat Bread, crustless firm,
                         -torn into pieces
    1       tb           Unbleached All-Purpose Flour
      1/2   ts           Baking Soda
    3                    Garlic Cloves, finely
                         -chopped
    1                    Egg White
    2       tb           Parsley, freshly chopped
      1/2   ts           Salt
      1/4   ts           Black Pepper, freshly ground
      1/4   ts           Cumin
      1/2   ts           Turmeric
      1/4   ts           Basil
      1/4   ts           Marjoram
    1       tb           Tahini (Sesame Seed Paste)
                         --or- Olive Oil
 
   Cayenne Pepper, to taste Flour, for coating the falafel
   
   Puree the garbanzos in a food processor or in a
   blender.
   
   Add the remaining ingredients, except the flour and
   mix well.  The mixture will be soft.
   
   Form the mixture into 1-inch balls or patties and coat
   with flour.
   
   Bake in a preheated 350 F oven for 15 to 20 minutes.
   
   To make a falafel sandwich, cut a piece of pita bread
   in half and put 2 to 3 falafel balls or patties into
   the open halves. Add lettuce, alfalfa sprouts, sliced
   tomatoes, green onions and low-fat Yogurt Dressing or
   Tahini Dressing.
   
   Yield: 5 servings, 20 balls
   
   One Serving ô balls Calories: 158 Protein: 7 g Fat:
   5 g Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg
   Sodium: 341 mg Potassium: 237 mg
   
   Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat
   
   Source:  “The U.C.S.D. Healthy Diet for Diabetes, a
   Comprehensive Nutritional Guide and Cookbook,” by
   Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
   C.D.E.; and Annie Durning, M.S., R.D.
   
   Shared by:  Norman R. Brown
  
 
 
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