(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!
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.
I used to use canned chick peas and this made the falafels fall apart. So now I use dried chick peas, soaked over night, but not cooked. The falafels are perfect!
1/3 lb Garbanzo Beans (chick peas)
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
- Soak chick beads overnight. I usually soak an entire pound and then divide them into 3 parts. One third I use right away and the other two I put into separate containers and freeze until I need them. I defrost a container when I use them the next time.
- Brown the onions and garlic in oil lightly.
- Place all ingredients in a food processor or blender and chop coarsley (do not puree the beans totally)
- Refrigerate mixture for about 30 minutes.
- Preheat oven to 425 degrees F.
- For cooled mixture into 8 patties. Coat each with bread crumbs on both sides.
- Spray oil a baking sheet. Place patties on sheet and bake on the bottom rack about 20 minutes until crispy on the bottom. Flip over and bake another 15 minutes.
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