Power Falafel
Yield
4 servingsPrep
25 minCook
14 minReady
40 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chickpeas (garbanzo beans)
drained |
*
|
| 4 | each |
garlic cloves
sliced |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
parsley leaves
snipped |
|
| 3 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
tahini (sesame paste)
|
*
|
| ¼ | cup |
bread crumbs
dry |
|
| 1 ½ | tablespoons |
cumin
ground |
|
| 1 ½ | teaspoons |
basil
dried |
*
|
| 1 ½ | teaspoons |
marjoram
dried |
*
|
| 1 ½ | teaspoons |
thyme
dried |
*
|
| 1 ½ | teaspoons |
turmeric
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
sunflower oil
|
|
| 4 | each |
pita bread, whole wheat
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chickpeas (garbanzo beans)
drained |
*
|
| 4 | each |
garlic cloves
sliced |
|
| 1 | each |
eggs
|
|
| 59 | ml |
parsley leaves
snipped |
|
| 3 | each |
scallions, spring or green onions
|
|
| 59 | ml |
tahini (sesame paste)
|
*
|
| 59 | ml |
bread crumbs
dry |
|
| 23 | ml |
cumin
ground |
|
| 7.5 | ml |
basil
dried |
*
|
| 7.5 | ml |
marjoram
dried |
*
|
| 7.5 | ml |
thyme
dried |
*
|
| 7.5 | ml |
turmeric
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
sunflower oil
|
|
| 4 | each |
pita bread, whole wheat
|
* |
Directions
- Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts.
In a food processor or food mill, combine the chick peas and garlic.
Process until smooth.
Add egg and process to mix.
Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt.
Shape mixture into 8 patties each about ¼ inch thick.
In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 to 7 minutes per side or until golden brown.
Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above.
To serve, cut pitas in halves.
Tuck a patty or dollop of the baked mixture into each pita "pocket.
" Pass bowls of topping to complete sandwiches as desired.
