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Falafel Balls
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Falafel Balls
  • 2 c. soaked garbanzos (3/4 c. dry)
  • 1/2 c. water
  • 1 tsp. salt
  • 3/4 tsp. cumin
  • 1/4 tsp. coriander
  • 1/4 c. finely chopped onion
  • 1 clove garlic, minced
  • 2 tbsp. finely chopped parsley
  • 3 tbsp. toasted sesame seeds
  • 1 c. savory crumbs

Baked, rather than deep-fried, this ball is much lower in fat.

  1. Grind 1 1/3 cups soaked garbanzos in food processor until polenta size.
  2. Remove to a mixing bowl. Place the remaining 2/3 cup garbanzos in food processor with 1/2 cup water and process until pureed.
  3. Add to ground garbanzos with remaining ingredients except crumbs. Mix well.
  4. Form patties using a small scoop. Roll each in crumbs and place on cookie sheet.
  5. Bake 400° 15 minutes; turn and bake another 15 minutes, browning lightly on both sides.
  6. Serve in pita bread pockets with thin hummus or a tahini sauce, adding cucumber and tomato slices, sprouts or lettuce, and mild onion slices.