Falafel


Serves: 4
Total Calories: 188

Ingredients

3 tablespoons olive oil for baking
3 cloves garlic
1 small onion
1/4 cup tightly packed parsley
2 (15-ounce) cans chick peas, drained (about 3 cups)
3/4 to 1 teaspoons salt
2 teaspoons cumin
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
black pepper to taste
1 tablespoon lemon juice
1 tablespoon olive oil
2/3 cup oat flour (or other flour), adding more as necessary

Directions:

Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and spread olive oil on it. Mince garlic in food processor. Add onion to food processor. Chop. Add parsley. Blend well. Add all remaining ingredients except for oat flour. Combine. Add flour a little at a time. The batter will seem wet, but you don’t want it so wet that it doesn’t hold together. You should be able to form balls by wetting your hands with water and then molding, wetting your hands between each ball. Note that refrigerating the batter for at least one hour will make it easier to roll into balls. You will have enough batter to make about 16 2-inch falafel balls. Place them on the cookie sheet, pressing them down just slightly. Cook 15 minutes, turn, and cook about another 20 minutes. Serve with Lemon Tahini Dressing (p. 48), brown rice or corn tortillas, and a salad.

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 128

This Falafel recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.




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