Falafels
(4 portions)

This recipe comes from Chef John B. Nowakowski, the vegan vegetarian chef at The Regency House Natural Health Spa in Hallandale, Florida (800-454-0003). His cooking is vegetarian at its best - very fancy and delicious! The Regency is a wonderful place to relax and enjoy losing weight with 3 mile walks every morning, 3 wonder meals a day and lots of activies and massages to choose from.

Falafels is an Israeli dish, serve with a large salad and Tahini Mustard Dressing. This recipe is slightly adjusted for WW point values. If you can't find some of these ingredients in your local supermarket, try a health food store.

2 c. cooked Garbanzo Beans (chick Peas) - I use a 19 oz can
1 tsp. Toasted Sesame Oil
1 Small Vidalia OR yellow onion
1 Tbsp. minced garlic
1/2 c. low fat plain yogurt
2 Tbsp. Stoneground mustard
1 1/4 c. Whole wheat bread crumbs, set aside 1 c.
2 Tbsp. Fresh chopped parsley
1 Tbsp. Bragg Liquid Aminos
1/2 tsp. Ground cumin
1/4 tsp. Paprika
Dash of Cayenne pepper

  1. Drain the beans.
  2. Brown the onions and garlic in oil lightly.
  3. Place all ingredients in a food processor or blender and chop coarsley (do not puree the beans totally)
  4. Refrigerate mixture for about 30 minutes.
  5. Preheat oven to 425 degrees F.
  6. For cooled mixture into 8 patties. Coat each with bread crumbs on both sides.
  7. Spray oil a baking sheet. Place patties on sheet and bake on the bottom rack about 25 minutes until crispy on the bottom. Flip over and bake another 15 minutes.

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